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+ servings
Biscotti di farina di mais

Rustic Italian cornmeal cookies

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine Italian
Servings 40 biscuits


  • 125 g of cornmeal (it should be the fioretto type, but I have used an ancient type, very coarse variety which is called pignoletto type, but I have used an ancient type, very coarse variety which is called
  • 250 g of 00 flour
  • 125 grams of sugar
  • 1 egg + 1 egg yolk
  • 250 g of butter
  • a little grated lemon peel
  • seeds from 1/2 a vanilla bean or a few drops of vanilla extract


  • Put the corn flour, the 00 flour, and the granulated sugar in a bowl.
  • Sifting the flour should ensure a more uniform result, but I believe this step is completely optional; on the other hand, if like me you cannot find very fine corn flour, mix both flours and the sugar in the blender for two minutes, in order to obtain a finer flour.
  • With a wooden spoon, mix the flours and the softened butter well, then add the vanilla, the eggs, and the lemon zest. You should obtain a creamy and smooth dough.
  • Transfer the dough into a pastry bag; separately, preheat the oven to 180 degrees and cover a baking sheet with baking paper.
  • Squeeze the dough onto the pan with the pastry bag, forming small rings. If, like me, you do not have a pastry bag on hand, make balls of dough and poke the center with the help of a teaspoon.
  • Keep in mind that while cooking, the cornmeal cookies in will spread a little. It is best not to make your shapes too chunky, and make a wide the hole in the center.
  • Bake the cornmeal cookies at 180° for about 15 minutes, until they are dry, nice and golden.
  • Take the cornmeal cookies out of the oven by helping with a flat scoop or skimmer and place them on a wire rack to cool them, then transfer them to a tin box for best storage.
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