Polenta biscuits

Polenta biscuits

Biscotti di polenta

By
From
Simple Cooking
Makes
50
Photographer
Alastair Hendy

I love polenta in every guise. In Piedmont where I spent my youth, there are many polenta biscuits, but none with the crispness I achieved by using polenta svelta, the quick polenta flour. These biscuits are wonderful as accompaniments to fresh fruit salads, or dipped into zabaglione.

Ingredients

Quantity Ingredient
200g unsalted butter, softened
200g granulated sugar
300g quick polenta
100g plain flour
1/2 teaspoon baking powder
4 eggs, beaten
1 lemon, finely zested

Method

  1. Preheat the oven to 200ºC.
  2. Mix all the ingredients together in a large bowl. Take a piping bag and fill it with the mixture. Pipe the mixture onto a greased baking tray in either little dots or S shapes. Leave a generous amount of space between the shapes as the biscuits will spread while cooking.
  3. Bake in the preheated for 15 minutes, until golden.
  4. Cool on a wire rack, and store in an airtight container.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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