Polenta biscotti

Polenta biscotti

By
From
Modern Italian Food
Makes
25-30
Photographer
Earl Carter

There cannot be a polenta chapter without polenta biscotti, also called zaletti, meaning ‘the yellow ones’. I particularly like them because they contain sultanas, which are the specialty product from where I live.

Ingredients

Quantity Ingredient
120g unsalted butter
90g caster sugar
1 egg
150g plain flour
120g fine yellow semolina flour
2 tablespoons polenta
1 teaspoon baking powder
90g sultanas, soaked in brandy and drained

Method

  1. Cream the butter and sugar in a mixing bowl until pale. Add the egg. Sift together the flour, semolina flour, polenta and baking powder. Fold into the butter mixture then stir in the drained sultanas. Wrap the dough in clingfilm and chill for 2 hours before use.
  2. Preheat the oven to 180°C and grease or line a baking tray with non-stick baking paper.
  3. To shape the biscuits, lightly knead the chilled dough and roll into long sausages of 2–2.5 cm diameter and cut into 2 cm discs. Press the discs lightly onto the baking tray – these biscuits need not be uniform in size. Bake for 15 minutes or until golden.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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