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Zaletti
Polenta Biscuits
Preparation info
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2008
These are lovely tasting & lovely textured, with a good crispness even among their softness, on account of the polenta. I have seen many versions & many various sizes.
Ingredients
70 g 2½ oz 2 tablespoons
Method
____Soak the sultanas in the grappa or brandy. Meanwhile, use electric beaters to cream the butter, sugar & vanilla until creamy. Beat in the eggs & salt. Add the combined flour, polenta & baking powder & mix together with a wooden spoon to get a not-too-solid paste. Pour in the sultanas & grappa & the pine nuts & work them into the mixture.
____Cover & r