These crispy polenta cookies are one of our favourite cookies ever and we are sure they will be your 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. The fresh rosemary leaves add a perfect additional hint.
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 breadcrumbs. Add egg yolk and finely grated lemon zest and form with your hands a dough. 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 tray covered with baking paper and bake for only 7 - 8 minutes.
Watch carefully while baking the cookies as they brown quickly. Once baked, take the tray from the oven and leave to cool for about 2 - 3 minutes as the 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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