Name: Italian Lemon Polenta Biscotti Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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

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

for smaller cookies make smaller logs
use a serrated knife for sawing when slicing warm biscotti
shape with floured hands when making logs
keep in airtight containers for storing
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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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

Preheat the oven to 325 degrees and line a baking sheet with parchment paper then set that aside.
In a large mixing bowl using an electric beater, cream the butter and sugar together until pale around 2 minutes.
Add the eggs, zest, lemon, and vanilla to combine into the mixture evenly.
Stir in all the dry ingredients with nuts to that mixture until it forms a ball.
With floured hands shaped into two logs.
Add the the baking sheet.
Bake for around 15 minutes.
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

for smaller cookies make smaller logs
use a serrated knife for sawing when slicing warm biscotti
shape with floured hands when making logs
keep in airtight containers for storing
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

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