Paste di Meliga, recipe for Piedmontese biscuits

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Paste di Meliga, recipe for Piedmontese biscuits



The Meliga pastes they are typical biscuits of the Piedmontese tradition, widespread especially in the area of the city of Wedge. They are prepared with Fioretto corn flour, which is a very fine corn flour, together with 00 flour, butter, eggs, sugar and baking powder. They are flavored with lemon zest and are characterized by a crumbly consistency, which melts in the mouth. Originally born as a poor recipe, to be made with the corn flour that all the farmers had at home, nowadays they are particularly refined biscuits in Piedmontese pastry shops and throughout Italy. Also called “honey biscuits”, it is very easy to make them at home and you won’t even need to knead them by hand, because the consistency of the dough is very creamy and you will only need a spatula. If you want to try other Piedmontese biscuits, also prepare Baci di dama and Krumiri!

Ingredients for 35 biscuits

  • 00 flour: 200 g
  • Foil corn flour: 200 g
  • Butter: 160 g
  • Eggs: 2
  • Sugar: 150 g
  • Yeast for cakes: 5 g
  • Lemon: 1
  • Salt to taste
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  • Total: 30 minutes
  • Calories: 65 kcal/biscuit
Preparation

1

Pour the soft butter into a bowl with the grated zest of the untreated lemon, previously washed and dried.


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