Biscotti di Meliga Recipe: A Taste of Italy

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Biscotti di Meliga

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Course Dessert

Cuisine Italian

Equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Rolling Pin
• Knife or bench scraper
• Oven

Ingredients

  

• 2 cups cornmeal preferably fine
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 3 large eggs
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract optional
• Zest of 1 lemon optional
• Pinch of salt

Instructions

 

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
• Mix the Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir these ingredients together until well blended.
• Cream the Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
• Add the Eggs and Extracts: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla and almond extracts, along with the lemon zest if using.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix until a dough forms. The dough will be sticky, so don’t worry!
• Shape the Dough: Flour your hands and divide the dough in half. Shape each half into a log about 1 inch wide and place them on the prepared baking sheet, leaving some space in between for spreading.
• Bake the Logs: Bake in the preheated oven for about 25 minutes or until golden brown. The logs will puff up and spread slightly.
• Cool and Slice: Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Once cooled, use a sharp knife to slice the logs diagonally into ½-inch thick pieces.
• Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for another 10-15 minutes until they are crisp and golden.
• Cool Completely: Allow the biscotti to cool on a wire rack before serving. This will enhance their crunchiness.
• Variations and Tips
• Nutty Additions: Consider adding chopped nuts like almonds or hazelnuts for extra flavor and texture. Adjust the flour by ¼ cup to maintain the dough consistency.
• Dried Fruits: Dried cranberries or raisins can be mixed in for a sweet twist. This addition works wonderfully with the lemon zest!
• Dietary Substitutions: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Check the specific brand for best results.
• Sweeteners: If you’re looking for a lower sugar option, try substituting half the sugar with a natural sweetener like honey or maple syrup, but keep in mind this will alter the texture.

Biscotti di Meliga, or cornmeal cookies, are a delightful treat hailing from the northern regions of Italy. They’re perfect for enjoying with coffee or tea and can be adapted in various ways to suit your taste. Whether you’re a beginner or a seasoned baker, this guide will walk you through making these crispy, buttery cookies. Based on my overall experience, you’ll find that these cookies are not just easy to make, but also incredibly versatile.

Notes on What to Expect

From my own personal experience, Biscotti di Meliga offer a delightful crunch with a slightly sweet, buttery flavor. These cookies are perfect for dunking into coffee or tea, and they store well, making them an excellent treat to have on hand. Feel free to get creative with flavors and mix-ins.

Biscotti di Meliga is a classic Italian treat that you can easily customize. Let me show you how I make these delicious cookies, and enjoy the satisfaction of sharing your homemade treats with friends and family.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Time to Stand: 10 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: About 20 biscotti
• Calories: Approximately 70 calories per biscotti
• Cost of Ingredients: Approximately $8
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife or bench scraper
  • Oven
  • Check out the right equipment and Ingredients that you need for making  #biscottidimeliga here

Ingredients

• 2 cups cornmeal (preferably fine)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• Zest of 1 lemon (optional)
• Pinch of salt
• Check out the right equipment and Ingredients that you need for making  #biscottidimeliga here

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix the Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir these ingredients together until well blended.
3. Cream the Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
4. Add the Eggs and Extracts: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla and almond extracts, along with the lemon zest if using.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix until a dough forms. The dough will be sticky, so don’t worry!
6. Shape the Dough: Flour your hands and divide the dough in half. Shape each half into a log about 1 inch wide and place them on the prepared baking sheet, leaving some space in between for spreading.
7. Bake the Logs: Bake in the preheated oven for about 25 minutes or until golden brown. The logs will puff up and spread slightly.
8. Cool and Slice: Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Once cooled, use a sharp knife to slice the logs diagonally into ½-inch thick pieces.
9. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for another 10-15 minutes until they are crisp and golden.
10. Cool Completely: Allow the biscotti to cool on a wire rack before serving. This will enhance their crunchiness.

Variations and Tips

• Nutty Additions: Consider adding chopped nuts like almonds or hazelnuts for extra flavor and texture. Adjust the flour by ¼ cup to maintain the dough consistency.
• Dried Fruits: Dried cranberries or raisins can be mixed in for a sweet twist. This addition works wonderfully with the lemon zest!
• Dietary Substitutions: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Check the specific brand for best results.
• Sweeteners: If you’re looking for a lower sugar option, try substituting half the sugar with a natural sweetener like honey or maple syrup, but keep in mind this will alter the texture.
• Check out the right equipment and Ingredients that you need for making  #biscottidimeliga here

Troubleshooting Tips

• Dough Too Sticky: If your dough is too sticky, add a little more flour until it reaches a manageable consistency.
• Biscotti Not Crisping: If your biscotti aren’t crisping up, you can return them to the oven for an additional 5 minutes. Just keep an eye on them to avoid burning.