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Corn Meal Biscotti or Biscotti di Meliga

Categories: Biscotti

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  • 12 tbsp. butter softened
  • 1/2 c. sugar
  • 2 egg yolk
  • 1 tsp. lime zest or lemon zest
  • 2/3 c. cornmeal
  • 1 c. all-purpose flour


Cream the butter and sugar for about 2 minutes, then add the egg yolks till fully incorporated. Toss in the citrus zest. Stir the flour and corn meal in with a wooden spoon, kneading a few times till the mixture pulls together. Let sit for one hour; this will help the corn meal to absorb moisture.

Preheat oven to 325 degrees F. Prepare a baking sheet with lined parchment paper or non stick baking spray.

Pull the dough into 1-1/2 tablespoon size chunks and roll between you fingers into little logs. Place them evenly spaced on the cookie sheet and run the tines of a fork firmly but gently over the surface. Patch together any bits of dough that come off each cookie.

Bake half the dough at a time, for about 16 to 18 minutes, until just golden at the edges. Cool on a wire rack. These cookies are best after they have completely cooled. Store in a cookie jar.

Yields about 18 biscotti. This recipe can easily be doubled.