You will adore these simple rustic cookies made with toasted almonds and polenta. The fresh rosemary leaves add a perfect additional hint. So easy to make!
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These crispy polenta cookies are one of our favourite cookies ever and we are sure they will be yours too. They are so easy to make and you will need only a few ingredients which you are likely to already have at home.
The main ingredient of this recipe is polenta which gives a special corn flavour as well as a crunchiness to the cookies. Polenta pairs well with toasted almonds creating an amazing flavour combination. Some fresh rosemary leaves add aromatic hint to these simple cookies.
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These almond polenta cookies are ideal for when you crave something sweet without feeling guilty afterwards. They are super easy to make, they deliver an exciting taste and crunch. Ideally enjoyed alongside a cup of tea or coffee - you won't be able to stop at one! If you love these cookies, why not to try our gluten-free version of polenta cookies.
Making these cookies is so easy once you have all your ingredients ready. First toast the almonds on a frying pan or in the oven until fragrant, cool them and finely grind.
In one bowl combine FLOUR, SUGAR, SALT, ground ALMONDS, POLENTA and chopped ROSEMARY LEAVES. For this recipe use instant polenta which is coarsely grounded as this gives rustic appearance to the cookies.
Add cubed butter to the dry ingredients and rub it until you get a texture like coarse breadcrumbs. Add EGG YOLKS and finely grated LEMON ZEST and form a dough with your hands. The dough should rest in the fridge for about 30 minutes.
Prepare the work surface and a rolling pin for a fun part. Sprinkle some polenta on the work surface and roll out the dough thinly - around 2mm. Take your favourite cookie cutters and cut the cookies from the dough. Place them on a baking sheet covered with baking paper and bake for only 7 - 8 minutes. We used small flower cookie cutter and get 80 small cookies.
Watch carefully while baking the cookies as they brown quickly. Once baked, take the sheet from the oven and leave cookies to cool for a few minutes as cookies will be very soft and crumbly. Once cooled they will firm up and you can transfer them onto a wire rack to cool completely.
Cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a stainless steel cookie container or a glass cookie jar at room temperature for up to 7 days.