One can find biscuits made with corn (maize or polenta) flour in many parts of Northern Italy. They can be plain or with sultanas, are always rather buttery, and are most often flavoured with vanilla, lemon or orange. Sometimes they’re crisp and short, sometimes softer and more cakey.
I particularly like this version: not too rich, sweet but with a salty bite, super crisp and with that lovely crunchiness of polenta flour.  I have them for breakfast with my espresso and in the afternoon with tea, but they also go very well with fruit compote and  ice cream. Continue reading “Biscotti al mais (polenta shortbread biscuits)” →