Italian Lemon Polenta Biscotti Cookies

Lemony crunchy twice-baked biscotti cookies are a vintage Roman classic cookie Grandma made for our Christmas cookie platter every year.

This traditional cookie brings the flavors of fresh citrus in every bite with the addition of fresh lemon zest.

Perfect with tea and any hot beverages you prefer.

The cookies are a basic recipe and easy to follow and the taste of Rome, Italy for a classic traditional vintage cookie around any holiday.

These cookies are formed into log shapes baked, sliced, and baked again the typical biscotti but with the addition of cornmeal.

Through the years we have experimented with other extracts and almonds, anise and orange are classic flavors and additional favorites.

For this printable recipe scroll to the bottom of the page and hit print all the ads will disappear for an easy copy.

Tips for Making Polenta Biscotti

1. for smaller cookies make smaller logs
2. use a serrated knife for sawing when slicing warm biscotti
3. shape with floured hands when making logs
4. keep in airtight containers for storing
5. these freeze well up to 6 months

Shopping List for Polenta Biscotti

• butter softened
• sugar
• eggs
• vanilla
• grated lemon zest
• lemon juice
• fine yellow cornmeal
• AP flour
• baking powder
• salt
• coarsely chopped toasted almonds, pistachios, or macadamia nuts
• for the printable recipe complete see below in the recipe card

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biscotti recipes, Italian cookie recipes, cornmeal recipes, lemon cookie recipes

Italian

Yield: 36

Author: Claudia Lamascolo

Italian Lemon Polenta Biscotti Cookies

Lemony crunchy vintage cookies Roman-style Italian biscotti.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/2 cup of fine yellow cornmeal
• 2 1/2 cups of AP flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coarsely chopped toasted almonds, pistachios, or macadamia nuts

Instructions

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper then set that aside.
2. In a large mixing bowl using an electric beater, cream the butter and sugar together until pale around 2 minutes.
3. Add the eggs, zest, lemon, and vanilla to combine into the mixture evenly.
4. Stir in all the dry ingredients with nuts to that mixture until it forms a ball.
5. With floured hands shaped into two logs.
6. Add the the baking sheet.
7. Bake for around 15 minutes.
8. Cool slightly until easy to handle, slice on a slant, and return to the oven for 20 more minutes to toast them.

Notes

Tips for Making Polenta Biscotti

1. for smaller cookies make smaller logs
2. use a serrated knife for sawing when slicing warm biscotti
3. shape with floured hands when making logs
4. keep in airtight containers for storing
5. these freeze well up to 6 months

Nutrition Facts

Calories

114.95

Fat (grams)

5.84 g

Sat. Fat (grams)

2.18 g

Carbs (grams)

14.43 g

Fiber (grams)

0.77 g

Net carbs

13.66 g

Sugar (grams)

5.8 g

Protein (grams)

1.75 g

Sodium (milligrams)

74.25 mg

Cholesterol (grams)

15.87 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2011/12/italian-lemon-polenta-biscotti-cookies.html

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