Polenta biscuits

Polenta biscuits

Biscotti di polenta

By
From
Vegetables
Makes
30–40 biscuits
Photographer
Laura Edwards

When I was a child I passed a bakery every day on my way to school in Borgo Franco. In the window they were always exhibiting their particular speciality, polenta biscuits. As I only knew polenta in a savoury context, these biscuits had a huge attraction for me, I was virtually in love with them! Some seventy years later I have learned to bake them for myself, and they are delicious.

Ingredients

Quantity Ingredient
150g unsalted butter, plus a little extra, softened
300g very fine instant polenta
3 medium eggs, beaten
1 lemon, finely grated zest
100g italian ‘00’ flour, sifted
1 teaspoon baking powder
200g caster sugar

Method

  1. Preheat the oven to 200°C. Use a little extra butter to grease a couple of large baking trays.
  2. Mix all the ingredients together in a bowl, including the butter, to a smooth mixture. Spoon the mixture into a piping bag and pipe small amounts – roughly 3cm in diameter – on to the buttered baking trays, leaving lots of space between as the biscuits will spread.
  3. Put the baking tray into the preheated oven and bake the biscuits for 15 minutes. Remove from the oven and leave for a few minutes to cool. Using a cake slice, remove the biscuits to a wire rack. When cold, store them in an airtight jar for up to a year.
Tags:
Carluccio
vegetables
vegetarian
Italian
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