My recipe for the typical meliga cookies. Batiaje in Piedmont, especially in the pre-Alpine area. Buttery, crumbly cookies made with cornmeal, butter and sugar.
The Batiaje boast an ancient history rooted in the heart of Piedmont around 1850.
The name of these cookies comes from the context of their preparation: the baptism or “Batiaje”; they are made with cornmeal offered to guests.
Because of their characteristics and fragrant taste, they even won over the Royal House of Savoy. Today they are still prepared using traditional recipes and manual techniques that further enrich the result. After many trials over time I found the right compromise. They are mainly found in small villages at the foot of the Piedmontese Alps, in some bakeries that still produce artisanal goods using locally sourced ingredients.
Other recipes for regional specialties can be found below.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 30 large cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients My recipe for the typical meliga cookies. Batiaje in Piedmont
Fine cornmeal, butter, and sugar are the main ingredients.
- 2 cups all-purpose flour (≈250 g)
- 1 1/3 cups fine cornmeal (fine (≈200 g))
- 1 1/8 cups butter (≈250 g / 8.8 oz)
- 3 eggs
- 3/4 cup sugar (≈150 g / 5.3 oz)
- Half packet baking powder
- lemon zest (I recommend the finely grated zest of half a small lemon.)
Tools My recipe for the typical meliga cookies. Batiaje in Piedmont
A mixing bowl, electric beaters or a stand mixer, piping bag or cookie press
- Cookie press
- Mixers
- Containers
Steps My recipe for the typical meliga cookies. Batiaje in Piedmont
Beat together the soft butter, eggs and sugar until creamy.
Now add the flours, the sifted baking powder and the lemon zest. Mix thoroughly.
Transfer part of the dough into a piping bag fitted with a star tip about 1/5 cm (~1/16 in) in diameter. Pipe small rings and chill in the refrigerator for about 1 hour. Bake in a preheated oven for about 10 minutes.
Crisp, buttery and fragrant.
They keep for several days at room temperature.
A few extra tips
I recommend sifting the flours and baking powder together. Use very fine cornmeal. Keep the butter at room temperature for good workability. Enjoy them at breakfast or as an afternoon snack, optionally decorated with small pieces of dark chocolate.
