Saffron and cardamom cornmeal cookies
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In my family, we have a long-lived cookie-baking tradition. This particular cookie is a variation on an Italian classic, known as “paste di Meliga”. These are cornmeal cookies that are typical of the region of Piedmont, in the North-West of Italy. The recipe goes back to ancient times, and it plays with one ingredient (cornmeal) that has a major role in the gastronomic tradition of Northern Italy. I really love the crumbly and crispy texture of this cookie. I have been baking a lot of it over the years, before coming to my own personal variation on the original recipe. My version features cardamom and saffron-infused butter, which pair well with cornmeal, and give an exotic twist to the old classic. The saffron-infused butter needs to be prepared in advance, but the final result is worth it!
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