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!

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.

how to make almond 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.

Making the dough

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 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.

Baking the cookies

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 tray covered with baking paper and bake for only 7 - 8 minutes.

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how to store almond polenta cookies

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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For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.

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INGREDIENTS

• 150g (1 1/4 cup) plain flour
• 80g (1/2 cup) instant polenta (cornmeal)
• 75g (1/2 cup) whole almonds
• 80g (1/4 cup + 2 tbsp) demerara or other brown sugar
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon lemon zest, finely grated
• 1 pinch of salt
• 154g (11 tbsp) butter, cold and cubed
• 2 egg yolks, at room temperature

METHOD

1. Place the almonds in a non-stick frying pan and heat over a medium heat, stirring them frequently until they turn golden brown and start to smell nutty (2 - 3 minutes). Cool completely and grind finely in a food processor.
   


2. Combine the flour, sugar, salt, ground almonds, polenta and finely chopped rosemary leaves in a medium bowl. Add the cubed butter and rub into the dry ingredients until the mixture looks like breadcrumbs.
   
   
3. Add the egg yolks and grated lemon zest and form a smooth and compact dough. Wrap in cling film and place in the fridge for about 30 minutes to rest.
   
   
4. Preheat the oven to 175°C (347°F). Line the baking tray with baking paper.
   
   
5. Sprinkle some polenta on the work surface and roll out the dough until it's about 1.5 - 2 mm thick. Cut the dough using a round cookie cutter and place the cookies on a baking tray covered with baking paper. 
   
   
6. Bake in the oven for about 5 - 6 minutes or until they start to brown. Take the baking tray from the oven and leave the cookies for a few minutes to cool then transfer to a cooling rack to cool completely.