Antonio Carluccio's Polenta Biscuits (Biscotti Di Meliga)

Preparation Time: 35 minutes
Makes: Enough to server 30-40

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Ingredients

300g (10½oz) maize flour (polenta, instant or quick cook)
110g (4oz) plain flour
200g (7oz) unsalted butter, cut into small pieces, and more for greasing
Zest of half a lemon, finely grated
2 medium eggs
2 egg yolks
300g (10 ½oz) granulated sugar
Pinch of salt

How to Prepare

1. Preheat oven to 190°C, 370°F, Gas Mark 5.
2. Grease flat baking tray with butter.
3. Combine polenta with flour and salt.
4. Add butter and lemon zest to flour.
5. Mix together to form soft breadcrumbs.
6. Beat eggs, egg yolks and sugar together.
7. Add to breadcrumbs and mix to make sticky dough.
8. Put mixture into piping bag and squeeze out s-shapes, circles and dots.
9. Bake for 15 minutes until golden.
10. Remove from oven and leave to cool.