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Delicious Cornmeal Cookies

In Piedmontese dialect, ‘meliga’ means cornmeal (maize flour)-in fact these very well-known biscuits, are made of cornmeal flour type 00, eggs, and butter. 
They come from the area of Cuneo and Mondovì: the legend says that they were born when the price of wheat dramatically increased, and the bakers started mixing it with corn flour which was less expensive. So, they are poor biscuits, but it’s their simplicity itself which makes them delicious. 
Course Snack
Cuisine Italian
Keyword cornmeal cookies, italian cornmeal cookies, paste di meliga
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Ingredients

  • ½ cup + 2 tbsp of medium cornmeal or finely ground corn flour  (70g)
  • ½ cup + 2 tbsp of coarse ground cornmeal (or coarse semolina)   (70g)
  • 1 cup of all-purpose flour  (120-140g)
  • 1/3 cup of sugar (70g)
  • 1 egg
  • ½ cup + 1 tbsp of butter
  • Finely grated lemon zest from a half lemon 
  • A pinch of salt 
  • 1 tsp of vanilla extract (4g)
Servings 20 cookies

Instructions

  • Melt the butter over medium-low heat, pour it into a mixing bowl, and add the egg and sugar. Mix until well combined. You may also mix it in a stand mixer (KitchenAid) at low speed;
  • Then add the 3 types of flour and process well; 
  • Add the lemon zest, vanilla extract, and salt. Mix until it’s a thick, wet consistency (just not liquid). This is a very important part of the process. If the mixture has too much liquid, the cookies will lose their shape. If it is too thick, it can’t be put into a piping bag and will be too crumbly;
  • Put the dough into a piping bag with a Wilton 1M (15mm) star-shaped piping tip.
  • Pipe rings about 2-inches in diameter (5-6cm) onto a baking tray lined with parchment paper. Allow enough space as they will expand. 
  • Bake in a static oven at 350°F (180°C) for 15 - 20 minutes until light golden.