Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta.
They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
| Servings | Prep Time |
| 30 small cookies | 30 minutes |
| Cook Time | Passive Time |
| 10/12 minutes | 30 minutes rest time |
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta.
They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
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Ingredients
- 1 3/4 cups fine italian polenta
- 1 cup all-purpose flour
- 3/4 cup potato starch italian fecola
- 1 cup ground almonds
- 1/2 teaspoon baking powder
- 1 pinch fine sea salt
- 1 stick butter unsalted
- 1 cup sugar
- 1/2 medium zest of a lemon
- 1/2 teaspoon natural vanilla extract
- 2 large eggs
- powder sugar for dusting
Servings: small cookies
Instructions
- In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
- In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
- Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
- Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
- Polenta cookies can be stored in an airtight container for up to 3 weeks.
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