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    Home » Italian Christmas Desserts

    December 13, 2020 Baking

    Lemon Cornmeal Cookies-Biscotti di Meliga

    Jump to Recipe - Print Recipe

    Lemon Cormeal Cookies-Biscotti di Meliga are light and delicate Italian cornmeal cookies that are bursting with lemon flavor and are gluten-free. The perfect cookie to add to your holiday baking collection.

    overhead image of lemon cornmeal cookies

    This is the time of year where every cookie recipe I have baked or dreamed of baking gets created in my kitchen. These lemon polenta cookies (biscotti di meliga) are a cookie favorite any time of the year, but are especially lovely to add to your holiday cookie baking list. Another holiday cookie favorite are these Sicilian "S" cookies and also these Italian Lemon Knot Cookies-Taralli al Limone.

    Lemon Cornmeal Cookies-Biscotti di Meliga

    The cookies are from the Piedmont region of Italy. They came about during tough economic times in Italy when it was cheaper to bake with ground cornmeal than with flour. The bakers substituted a portion of the wheat flour with a portion of finely ground cornmeal. I decided to give these cookies a go with gluten-free flour. As with many cookies in Italy, these are paired with a wine.

    My Favorite Italian Christmas Desserts

    These Lemon Cornmeal Cookies are part of  our Favorite Italian Christmas Dessert series. I recently shared our favorite Italian Lemon Knot Cookies-Taralli al Limone. You can't miss my Italian mother-in-law’s cherished Nocatole-Calabrian Sweet Fritters recipe. Another can't miss recipe are these Pitta ‘Impigliata-Calabrian Fruit and Nut Pastries.  Soon there will be more to come to make a sweet Italian Christmas!

    overhead image of lemon cornmeal cookies

    In the Piedmont region where they were created, you would typically enjoy them with glass of moscato d’Asti for dessert. As it is with any traditional food in Italy, you could pick up  these cookies at many grocery stores and if you are lucky to be visiting the Piedmont region, try them from a local bakery. In the meantime, bake your own at home.

    What gluten-free flour should I use for these Lemon Cornmeal Cookies?

    I used King Arthur Flour – gluten free multi-purpose flour for these cookies. Just so you know, I have no affiliation with King Arthur Flour. I know a friend or two that use their GF multi-purpose flour and thought it would be a good one to try to bake some things with during the holidays. You could also use your own custom blended GF flour or use another brand or even use all-purpose flour, the cookies will still be great!

    overhead image of lemon cookies on baking tray

    They really are so easy to put together and if you don't have the time to pipe them out with a star shaped tip (as I was going to do and then was rushing), you could make them like I did. I even found a recipe for a polenta sheet cookie that you just break apart (talk about fun and easy!). The point is, you have to make these cookies...they are just delicious!

    Can I make these cookies with regular all-purpose flour?

    Yes! If you aren't interested in a gluten-free cookie, use your favorite all-purpose flour (or even whole wheat flour) instead.

    overhead imgae of cookies with powdered sugar

    Did I tell you how much I love these cookies? I love the subtle corn flavor and the sweet buttery aroma. I love the touch of lemon zest and how crumbly and delicate they are and how easy the whole recipe is to put together.

    They are so perfect to have for breakfast with your hot coffee (espresso, cappuccino or a relaxing cup of tea). And in the afternoon when you need a relaxing bread, you will find yourself grabbing another one or two with your afternoon coffee (at least I find myself doing that). Go ahead and have one in the afternoon, you deserve a break!

    It’s such a joy for me to revisit a beloved recipe like these Italian Christmas cookies! Hope you enjoy some delicious blasts from the past!
    overhead image of cookies on parchment papter

    Pin it to your ITALIAN FOOD, GLUTEN-FREE HOLIDAY, or DESSERT Board to SAVE for later!

    Find me on Pinterestfor more great recipes! I am always pinning :)!

    The nonni just arrived from Italy to stay with us! My mother-in-law will make every sweet and savory Christmas dish from Calabria. Follow me along on my Instagram stories.

    Post published on December 16, 2019 and republished on December 13, 2020

    BUON NATALE! XX

    Some other Italian cookies to try this holiday season:

    • Chocolate Crackle Cookies
    • Cuccidati-Sicilian Fig Cookies
    • Sicilian S Cookies
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    LEMON CORNMEAL COOKIES-BISCOTTI DI MELIGA

    Light and delicate Italian cornmeal cookies that are bursting with lemon flavor and are gluten-free. The perfect cookie to add to your holiday baking collection.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: Cookies, cormeal, gluten-free, lemon
    Servings: 24 cookies
    Author: Lora

    Ingredients

    • 11 tablespoons unsalted butter 140 grams
    • ⅔ cup of sugar 134 grams
    • zest of 1 lemon
    • 2 tbsp lemon juice
    • 2 large eggs at room temperature
    • 1/2 teaspoon vanilla extract
    • 1 ½ cups gluten-free flour multi-purpose flour or use regular all-purpose flour (242 grams)
    • 1 cup yellow cornmeal
    • 2 teaspoons baking powder gluten-free
    • ½ teaspoon salt

    Instructions

    • In the bowl of a stand mixer, beat together the butter and sugar until smooth and fluffy, about one minute. Add the lemon zest and juice, mixing until incorporated. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
    • In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt.
    • Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour.
    • Preheat the oven to 325 degrees.
    • Pinch off dough by the tablespoon and roll into balls. Place balls on parchment lined baking sheets and flatten into discs with your hand. Press down gently on the cookies with a fork. Bake for 13-16 minutes, until cookies are pale on top and lightly golden on the bottom. Transfer cookies to a wire rack to cool. Dust with confectioner's sugar.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Jessica Kraft says

      December 07, 2016 at 4:00 pm

      These look so delicious! Kind of wishing I had one with my coffee right now.. 🙂

      Reply
    2. jovina says

      December 08, 2016 at 12:31 am

      My kind of sweet.

      Reply
    3. Crunchy Creamy Sweet says

      December 08, 2016 at 1:14 am

      I haven't had cornmeal cookies in ages! These need to happen in my kitchen!

      Reply
    4. Erin says

      December 08, 2016 at 1:54 am

      I've never heard of these cookies before, but I love that they call for cornmeal! I bet that combined with lemon is absolutely delicious... and I've gotta make these this season!

      Reply
    5. Sabrina says

      December 08, 2016 at 9:48 am

      I love the addition of a bit of corn flavor! These look so delicious!

      Reply
    6. Laura O says

      December 08, 2016 at 3:11 pm

      Gosh I had no idea corn meal worked with cookies. Love how these are gluten free too. And Italian's are genius for thinking of pairing wine with cookies!

      Reply
    7. Jenny Bullistron says

      December 08, 2016 at 8:44 pm

      I love King Arthur's GF flour too! These cookies look delicious.

      Reply
    8. Anonymous says

      December 09, 2016 at 1:03 am

      Yum! Yum! These look really good! I can devour a dozen of these right now! 😀

      Reply
    9. 2pots2cook says

      September 11, 2017 at 4:28 pm

      Grazie mille ! Tornero !

      Reply
    10. Suzanne says

      August 15, 2020 at 5:21 pm

      I'm guessing that these are best used with finely ground cornmeal -- is that correct?

      Reply
      • Lora says

        August 15, 2020 at 9:06 pm

        Yes, finely ground would work best. I would use the coarser ground for something like a cornbread.

    11. Suzanne says

      August 16, 2020 at 11:36 am

      I'm making these cookies now -- instructions say to add salt BUT INGREDIENTS DO NOT LIST SALT. How much do I add.

      Reply
      • Lora says

        August 17, 2020 at 3:05 pm

        Pinch of salt...sorry about that...will add to the ingredient list.

    12. Azimi says

      January 07, 2021 at 8:59 pm

      Can you please tell me 2/3 cup sugare equal to how many grams ?
      Also the butter, if possible I would like know the measurements in grams.
      Thank you

      Reply
      • Lora says

        January 08, 2021 at 7:01 am

        2/3 cups sugar = 134 g
        11 Tablespoons butter = 150 g

        hope that helps!

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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