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+ servings
polenta biscuits dusted with icing sugar and cup of tea
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5 from 4 votes

Polenta Biscuits

In Piedmont, where I spent my youth, there are many different polenta recipes, in fact every nonna has got a slightly different one. I will guide you through my favourite recipe polenta biscuit recipe , lower in sugar but fragrant and crisp, easy to store and even freeze.
Prep Time10 minutes
Cook Time25 minutes
Resting time30 minutes
Course: Dessert
Cuisine: Italian, Mediterranean
Servings: 20 biscuits
Calories: 150kcal


  • 250 g 00 Flour
  • 200 g Butter
  • 100 g Polenta svelta
  • 100 g Icing sugar
  • 1 Egg yolk
  • 1 Lemon zest
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Baking powder


  • Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients.
  • Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs.
  • Prepare a double layer of cling film on the worktop and place the dough in the centre
  • Shape the dough in a cylindric shape with the diameter the size of the required cookies size, I usually keep it about 6 cm (watch the how to video)
  • Rest in the fridge for 30 minutes minimum
  • Remove the cling film and slice 1 cm thick, place on a baking tray and place in a pre-heated oven at 180 C (360 F) for 25 minutes
  • Allow the biscuits to cool down before serving




Use the plastic blade attachment in your food processor if available
Sift the flour for a better and smoother result
Once baked and cooled, store in an airtight container.
For the 'wow factor', dust the cookies with icing before serving.
Allergens: DAIRY, GLUTEN


Calories: 150kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g