Serve these delicate Italian biscuits with an espresso. William Meppem
Time:30 mins – 1 hourMakes:about 36
Made with polenta, these biscuits, known as paste di meliga, are found all over Italy’s Piedmont region, and are popular with an espresso or for dipping into zabaglione.
They’re lightly scented with lemon and vanilla and I just love their shape and delicacy. If you don’t have a star-shaped nozzle, they can be piped with a plain one. Buy the finest ground polenta you can find.
Dining and Cooking