Paste di Meliga are among my favorite biscotti from Piemonte, where I am from. Since I can't seem to find them here in Los Angeles, I asked my mom to teach me how to make them a home. This is her recipe; I promise you won't be disappointed.
| Servings | Prep Time |
| 25-30 biscotti | 15 minutes |
| Cook Time | Passive Time |
| 10/15 minutes | 30 minutes |
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Paste di Meliga are among my favorite biscotti from Piemonte, where I am from. Since I can't seem to find them here in Los Angeles, I asked my mom to teach me how to make them a home. This is her recipe; I promise you won't be disappointed.
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Ingredients
- 1 3/4 cup Polenta flour
- 1 3/4 cup "00" Flour
- 3/4 cup raw cane sugar
- 3/4 cup Butter
- 2 Eggs
- 1/2 teaspoon Vanilla extract
- 1 Lemon zest only
- 1 Orange zest only
- 1 teaspoon Baking powder
- 1 pinch Salt
Servings: biscotti
Units:
Instructions
- Pre-heat oven to 320° and allow butter to soften at room temperature.
- Rinse the lemon and the orange (they should preferably be organic, especially because we will use their zest)
- In the mixer (or by hand) mix the eggs (one egg and one yolk) with the sugar until light and fluffy (approximately 5 minutes).
- Continue to whisk and add the butter (at room temperature), the zest of one lemon and one orange, the vanilla extract, the baking powder and the pinch of salt.
- Let the dough rest in the fridge for approximately half an hour.
- Fill a pastry bag with the dough, and on a parchment paper-covered baking sheet create small concentric shape biscotti. If you don't have a pastry bag, use a spoon to create your favorite shape. Allow 2 inches between each cookie.
- Bake at 320° for 10/15 minutes, according to the oven. I always check them at 10 minutes, as they should be golden in color but NEVER overcooked.
- Remove from the oven, be patient, and cool down.
- Now enjoy for breakfast, afternoon tea, or simply when you crave something sweet and healthy made with your own hands.
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