Italian Lemon Polenta Biscotti Cookies

Sunday, December 4, 2011
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.

Italian Lemon Polenta Biscotti Cookies

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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polenta biscotti, lemon biscotti, cornmeal cookies, biscotti recipes, Italian cookies
biscotti recipes, Italian cookie recipes, cornmeal recipes, lemon cookie recipes
Yield: 36
Author: Claudia Lamascolo
Italian Lemon Polenta Biscotti Cookies

Italian Lemon Polenta Biscotti Cookies

Lemony crunchy vintage cookies Roman-style Italian biscotti.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min


  • 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


  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.


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



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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Here are more of our favorite cookie recipes:

Italian Almond Pasta Cookies

Italian Wedding Cookies

Cucidati Fig Sicilian Cookies

24 One-Stop Cookie Shop

Fried Bow Tie Cookies

25 Holiday Cookies


  1. What a lovely way to pass the cold afternoons...a cuppa tea, some of these....

  2. I love cookies with corn flour. I made some last week but I didn't know this version with almonds. I absolutely have to try them. Thanks for the recipe :) Bye, have a great week

  3. I am just imagining the crunch and lemon tang that these slices have. Perfect for curling up with a cup of hot tea or coffee. Also a perfect escape from all the extremely rich and over indulgent desserts out there. Yum!

  4. Lovely lemon cookies! And such cute village scenes - wish I could be magically transported there!

  5. I adore biscotti and lemon is a favorite. I've never had any made with corn meal, but know I'd love them.

  6. These would be perfect with tea in front of the fireplace. They are festive and delicious and I suspect they won't last long. I hope you have a great day. Blessings...Mary

  7. never had a cornmeal biscotti but it do sound wonderful, tasty and something I would like very much - bookmarking this one...
    the Carpenters, now that brings back memories, saw them twice, my favorite at UA in Tuscaloosa, such great, innocent times....

  8. I've never heard of polenta biscotti. I bet these taste delicious. I love polenta and biscotti. Turning the polenta into biscotti sounds great. I look forward to trying these.

  9. These sound awesome! I will definitely give them a try. Great for Christmas brunch or a snack.

  10. Mmmmm, lemon flavored biscotti cookies. I love the texture of these.

  11. These cookies look so delicious! I love the lemon and polenta, a spin on the usual cookie this time of year. And I just have to say, that Christmas village is SO AWESOME! I'm in love with it!! :))

  12. Every time I see a post for biscotti it reminds that I'm yet to have baked them, ever.Lemon in a biscuit is something I adore so hopefully these will be my new year treat too!

  13. Lovely change from the usual almond or chocolate biscotti, have saved the recipe to try out. Thanks for sharing it!

  14. I'm so glad you've started your holiday baking! These look delicious...and would be the perfect hostess gift!

  15. I've never heard of polenta in biscotti, but it makes perfect sense. These look very tasty!

  16. Wow, i don't think I've ever had biscotti made with polenta - interesting! :)

  17. Yes - love using cornmeal in biscotti - and will do this on my biscotti cooking day. I also want to go live in your charming village. Is that possible?

  18. I love biscotti, and a simple lemon flavored variety is always a great staple to have :)

  19. Dear Claudia, Sounds just delightful. I never had a biscotti with polenta. I think it sounds wonderful. Blessings, Catherine xo

  20. I love a good biscotto but have never made them with lemon--what a great idea--and I imagine the polenta gives them a little crunch. Buzzed and saved for my future use.

  21. Wow, Claudia! I love biscotti, but I've never tried making it with polenta! Great recipe!

  22. it! The texture must be so delightfully different, beautiful!

  23. We use cornmeal in many things but never cookies! These are fabulous Claudia.

  24. lemon cookies! I rarely come across this! Merry Christmas to you!


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