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Everybody loves these simple rustic cookies made with plain flour, polenta and almonds. They are crunchy with a sweet flavour thanks to the polenta. Fresh rosemary leaves add aromatic hint to the cookie dough.
Try also our gluten-free version of polenta cookies, which are also tasty and super simple to make.
The good news is that the dough for these cookie comes together easily (in one bowl). Next, prepare a rolling pin and some cute cookie cutters for shaping the cookies.
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, 3-4 mm.
Take your favourite cookie cutters and cut the cookies from the dough (we used small flower cookie cutter and get 80 small cookies). Place them on a baking sheet covered with baking paper and bake for only 7-8 minutes.
Be sure to check out our top cookie baking tips for the perfect cookies every single time.
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.
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