These Italian corn biscuits are very popular with espresso, and even more in combination with a good, sweet wine.
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Vorbereitungszeit 10 MinutenMin.
Kochzeit 10 MinutenMin.
Gesamtzeit 20 MinutenMin.
Gang biscuits, cookies, Dessert, sweet
Küche Italian, vegetarian
Portionen 35cookies
Kalorien 83kcal
Zutaten
1egg
130gsugar
1tablespoonhoney
120gflour plain, 00
250gcornmealfinely ground
120gbutterat room temperature
1lemon zest
Zubereitung
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.
Notizen
You can also refine the Paste di Meliga with grated lemon peel. The biscuits will last longer in an airtight tin.