These Italian corn biscuits are very popular with espresso, and even more in combination with a good, sweet wine.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course biscuits, cookies, Dessert, sweet
Cuisine Italian, vegetarian
Servings 35cookies
Calories 83kcal
Ingredients
1egg
130gsugar
1tablespoonhoney
120gflour plain, 00
250gcornmealfinely ground
120gbutterat room temperature
1lemon zest
Instructions
Pre-heat the oven to 200° C upper/lower heat. Line a baking tray with baking paper. If you were not able to get cornmeal in the shop, you can finely grind polenta yourself with a food processor (corn mill attachment).
Beat the egg with a food processor. Add the sugar, honey and the two types of flour and continue stirring. Slowly add the butter. Once the dough is smooth, pour it into a piping bag with a star-shaped decorating nozzle. Use the piping bag to form curls on the baking paper. You do not need to leave a large space between the biscuits. Bake in the pre-heated oven for 10 minutes. Leave to cool before serving.
Notes
You can also refine the Paste di Meliga with grated lemon peel. The biscuits will last longer in an airtight tin.