These cookies appeared in Italy in difficult times when prices for wheat took off, and bakers were forced to replace it with traditional for those places and cheaper polenta, or corn grits. However, the result exceeded all expectations, and the cookie did not work out less tasty. It conquered everyone with its crumbly and at the same time crispy texture and warm aroma. To this day enjoy with and without cause. It looks very simple, but the taste is such that it is impossible to stop.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 2 час. 5 minutes. Difficulty: easy Quantity: 30 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. polenta or cornmeal + optionally the need
- 1 tbsp. flour
- 0.5 tsp baking powder
- 0.5 tsp coarse salt
- 165 gr. butter
- 2/3 Art. Sahara
- 2 large eggs + 1 large yolk
- 0.5 tsp vanilla extract
Recipes with similar ingredients: polenta, premium flour, butter, sugar, eggs, vanilla extract, corn flour
Recipe preparation:
- In a bowl, mix polenta, flour, baking powder and salt.
- Beat butter and sugar with a mixer. Add one at a time eggs and yolk, then add vanilla. Add dry ingredients and knead a strong dough.
- Divide the dough in half, put each piece on a sheet parchment or wax paper and form coarse dough logs with a diameter of about 5 cm, sprinkling if necessary corn grits so that the dough is not sticky. Wrap in paper twisting the ends, and roll the log several times back and forth, to smooth its shape. Put in the refrigerator for at least 1 hour. (At this stage, the dough can be frozen for up to 2 months.)
- Preheat oven to 175 ° C and cover 2 parchment baking sheets paper or silicone baking mats. Sharp knife cut the cookies into 1 cm thick mugs and place them on prepared baking sheets at a distance of about 5 cm from each other. Bake by swapping pans in the middle of baking, until cookies will not turn golden, 16-18 minutes. Put on the wire rack and cool completely, about 20 minutes. Cookies can be stored in airtight container for up to 3 weeks.
