These Pasta di Meliga, or Italian cornmeal butter cookies, are a true Italian delicacy! Made with butter, cornmeal, and a hint of lemon zest, these cookies are perfect for an afternoon treat or as a gift during the holidays. Their slightly crumbly texture and rich, buttery flavor will have you coming back for more.
Why Everyone Will Love This Recipe
These cookies bring the best of both worlds—sweet and slightly savory. The cornmeal provides a delightful texture, while the butter and vanilla extract bring rich flavor. Plus, with a burst of lemon zest, they are light yet satisfying, making them perfect for any occasion!
What Are Pasta di Meliga?
Pasta di Meliga are traditional Italian cookies that originated in the Piedmont region. Made with fine cornmeal and butter, they are known for their crumbly texture and delicate flavor. These cookies were originally baked during the fall and winter months and are often enjoyed with a cup of tea or coffee.
Pro Tips for the Best Pasta di Meliga
- Make sure the butter is at room temperature before mixing—it will blend better with the dry ingredients and give the cookies their perfect crumbly texture.
- Knead just until the dough comes together to avoid tough cookies.
- Use a piping bag with a star tip for the classic look, or shape by hand if you prefer a more rustic appearance.
Frequently Asked Questions
Can I use a different flavoring besides vanilla?
Absolutely! If you want to experiment, you can substitute the vanilla extract with almond extract or even a dash of cinnamon for a cozy twist.
How to Store Pasta di Meliga Cookies
To store the cookies, place them in an airtight container once they have cooled completely. Keep them in a cool, dry place for up to a week. If you need to store them for longer, you can freeze them in a single layer before transferring to a container for longer shelf life.
How to Freeze Pasta di Meliga Cookies
For freezing, place the raw piped dough on a baking tray and freeze it for about 30 minutes before transferring to a zip-lock bag or airtight container. You can bake them straight from the freezer—just add a couple of extra minutes to the baking time.
Ingredients
How to Make Paste di Meliga
To prepare the cornmeal biscuits, first mix the soft wheat flour and the corn flour in a bowl.
To prepare the cornmeal biscuits, first mix the soft wheat flour and the corn flour in a bowl.
Sweeten with granulated sugar and add a pinch of salt.
Sweeten with granulated sugar and add a pinch of salt.
Add the cold butter cut into cubes and season with grated lemon zest.
Add the cold butter cut into cubes and season with grated lemon zest.
Mix the ingredients together with your fingertips until you get a crumbly mixture, then add the eggs and vanilla extract.
Mix the ingredients together with your fingertips until you get a crumbly mixture, then add the eggs and vanilla extract.
Mix everything together until you obtain a soft and homogeneous mixture.
Mix everything together until you obtain a soft and homogeneous mixture.
Transfer the mixture into a piping bag fitted with a star-shaped nozzle and form many donuts of about 5-6 cm in diameter on a baking tray lined with baking paper, then place the sweets in a hot oven at 355°F/180°C and leave them to cook for about 15 minutes.
Transfer the mixture into a piping bag fitted with a star-shaped nozzle and form many donuts of about 5-6 cm in diameter on a baking tray lined with baking paper, then place the sweets in a hot oven at 355°F/180°C and leave them to cook for about 15 minutes.
Once the time has passed, take the corn biscuits out of the oven and let them cool on a rack.
Once the time has passed, take the corn biscuits out of the oven and let them cool on a rack.
Arrange the corn biscuits on a serving plate, bring to the table and serve.
Arrange the corn biscuits on a serving plate, bring to the table and serve.
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