Formentini (Polenta cookies)
The name comes from the word formenton which means maize or corn in the Garfagnana dialect. The recipe is from a wonderful little book of traditional recipes of the Lucca region, Cucina di Lucchesia e Versilia, by Emiliana Lucchesi.
Quantity: masses (I make half a recipe)
600 g plain white flour 400 g polenta flour
400 g sugar 225 g butter, gently melted
2 eggs 1 packet baking powder (16 g)
juice and grated rind of 1 orange milk
Sieve together the two types of flour and the baking powder and pour them onto a pastry board (spianatoia) in a mound. Make a hole in the centre and add the other ingredients. Knead everything well with your hands, adding enough milk to obtain a soft compact dough. Roll out with a rolling pin to a sheet about 3 mm thick. Before making the last pass with the rolling pin, sprinkle the dough with a little sugar and roll it into the surface of the dough. Cut into diamonds or rectangles (about 4 cm on a side), place on a buttered and floured baking sheet and place in a 220˚C oven for 10–15 minutes. They are done when they are just beginning to brown around the edges. Remove from the baking sheet immediately and leave to cool on a wire rack.