The Romagnoli cookies are made with all-purpose flour, cornmeal, raisins, and pine nuts.
This is a recipe with ancient origins, even mentioned by Pellegrino Artusi in 1891 in his famous book The Science in the Kitchen and the Art of Eating Well. These cookies clearly get their name from the cornmeal, which has a warm and intense yellow color.
The cornmeal (fine or coarse) gives a crumbly and friable texture and was, in ancient times, a fundamental food, especially in the countryside. The name of these cookies also brings to mind the zaeti or zaletti from Veneto (from ‘zalo,’ meaning yellow); these cookies are also mentioned by Vincenzo Agnoletti in 1803 in his book The New Economic Kitchen, and his version included a final sugar glaze.
The writer Goldoni also mentions them in one of his beautiful comedies in dialect, The Good Wife, in 1749, making them traditional Italian regional cookies.
Other small pastry recipes for you: 
OCCHI DI BUE
LEMON AND VANILLA COOKIES
LINZER COOKIES
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a free and open recipe channel on WhatsApp with no notifications or sounds, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
ROMAGNOLI COOKIES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 15/18 cookies
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ROMAGNOLI COOKIES RECIPE
- 1 cup cornmeal (fine)
- 3/4 cup plus 1 tbsp all-purpose flour
- 1 egg
- 1/3 cup butter
- 1/2 cup sugar
- 1/3 cup pine nuts
- 1/2 cup raisins
- 1 packet baking powder
- to taste lemon zest (grated and untreated)
- to taste vanilla
Tools for ROMAGNOLI COOKIES RECIPE
#ADV
- Stand Mixer
Preparation for ROMAGNOLI COOKIES RECIPE
To make these delicious cookies with cornmeal, first, soak the raisins in a cup of warm water. Knead all the ingredients together in a large bowl to make the dough.
Lastly, add the squeezed and dried raisins and the pine nuts.
With the dough, shape the cookies not too large and place them on a baking sheet lined with parchment paper.
Then bake in a preheated oven at 340°F for about 20 minutes, or according to your oven’s characteristics.
Let them cool and enjoy them crunchy between your teeth ^_^. Bon appétit with Romagnoli cookies!
Annalisa
Advice and Notes
Italian regional cuisine offers a wealth of diverse food experiences and learning new recipes is not only enjoyable but also insightful in understanding how the use of products and cooking techniques have evolved over time. It is common to find almost identical recipes in various parts of Italy.
All regions have important and famous recipes, but as a resident of Romagna, I love discovering Emilian-Romagnole specialties. Over time, I have tried to gather in this article some of the many preparations from my land. You will find appetizers, main courses, flatbreads, second courses, and sweets that I hope you will enjoy…
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