Shopping list for 15 - 20 biscuits
100g butter, cut into small cubes
100g caster sugar
150g quick-cook polenta flour
50g plain flour
finely grated zest of ½ lemon
a pinch salt
1 free range organic egg + 1 yolk
The recipe for these biscuits is by Antonio Carluccio, whom we already know from previous recipes on snazzie. These biscuits are quick and easy to make with the short-cooking polenta. They are again very tasty, but we make half a recipe. 15 to 20 biscuits is more than enough for the weekend, otherwise we will eat way too much snacks!
How to make the Biscotti do Polenta
Put butter, sugar, 2 flours, lemon zest and salt into a bowl.
Knead it with your fingers into crums.
Make a well in the center of the bowl.
Beat the egg loose using a whisk.
Pour the egg in the well.
Knead it into a soft dough.
Place baking paper on the baking tray.
Preheat the oven to 190°C
Spoon the dough into a piping bag.
Pipe dots on the baking tray.
Press the points inward.
Bake the biscotti 12-15 minutes.
Allow the biscuits to cool on the baking tray for 5 minutes
Allow the Biscotti do Polenta to cool completely on a wire rack.
Delicious in the sunshine with some coffee!