Biscotti di meliga
1 Cup fine-ground cornmeal
3/4 Cup 00 flour (all-purpose will work fine)
10 Tbsp. butter, diced
3/4 Cup sugar
2 large egg yolks
2 tsp. pure vanilla extract
Preheat oven to 350º. Line two baking sheets with parchment paper.
In a food processor, combine the cornmeal, flour, and butter and process until the mixture resembles coarse sand. Add the sugar, egg yolks, vanilla, lemon zest, and salt and process until just combined. Turn the dough out on a work surface and knead it for 1 to 2 minutes. The dough will be dense and sticky.
Working in batches, put the dough in a cookie press and press out simple one-part shapes onto the prepared baking sheets. Alternately put flattened teaspoon-sized mounds of dough on the prepared baking sheets.
Bake for about 7 minutes, depending on the thickness of your cookies, until just lightly golden at the edges. Let cool to room temperature on the parchment paper or wire racks. (If you try to remove them from the parchment paper before they are cool, they may crumble.) The cookies can be stored in an airtight container for several weeks.
Yield: 2-3 dozen
Notes: I did not have the more finely ground cornmeal available. Find it if you can, but regular will work. You might want to use the food processor to grind it a bit finer. I shaped small balls and got four dozen out of the recipe.