Biscotti Di Meliga Italian Lemon Cornmeal Spritz Cookies Recipes

ITALIAN CORNMEAL SPRITZ COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour and cornmeal; gradually beat into creamed mixture., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Top with cherries., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

BISCOTTI DI MELIGA (ITALIAN LEMON CORNMEAL SPRITZ COOKIES)

Steps:

• Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
• Combine the cornmeal, salt, flour and sugar in a food processor until evenly mixed. Pulse in the lemon zest. Add the butter and pulse until it looks like coarse sand.
• Pulse in the 2 egg yolks and the extracts until evenly mixed in and the dough starts to come together around the processor blade.
• Remove the dough onto a clean workspace. Knead for 1-2 minutes, until the dough comes together--it will be dense and sticky.
• Use a cookie press to press the dough onto into shaped cookies 1-2 inches apart on the cookie sheets.
• Bake for around 7 minutes--the cookies are done when they begin to brown at the edges. Let them cool completely on the cookie sheets.

ITALIAN LEMON BISCOTTI (CANTUCCI)

Steps:

• In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
• In a medium bowl whisk together the flour, salt, baking powder and zest.
• Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
• Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
• Remove from the oven and let sit 5-10 minutes.
• Cut the logs on the diagonal into 1/2 inch slices. Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!