The cornmeal cookies are crunchy and lemon-scented, ideal with a good cup of tea. Made with sunflower oil and therefore very light. Also flavor them with other spices like cardamom or star anise.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup sunflower oil
- 2 eggs
- 1/2 cup sugar
- 1 pinch baking powder
- 1 pinch salt
- 1/2 lemon
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie Cutter
- 1 Baking Tray
Steps
Wash and dry the lemon well.
In a bowl, combine the eggs with sugar, salt, grated lemon zest, and sunflower oil..
Mix the ingredients until you get a smooth cream.
Add the flour, baking powder and knead quickly. Wrap in cling film and let rest in the refrigerator for 12 hours.
Sprinkle the work surface with cornmeal and roll out the dough to a thickness of about 1/8 inch.
Cut the cookies with a 2.5-inch diameter cookie cutter, then use a smaller cutter to form a ring.
Gently place them on a baking sheet lined with parchment paper and bake in a preheated oven at 340°F for 20 minutes.
Remove from oven and let cool thoroughly before consuming.
Tips
They keep in a closed box for 4-5 days.
The “fioretto” cornmeal is a finely ground corn flour, you can also use the “fumetto” which is extra-fine.
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