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Biscotti di Meliga (Italian Lemon Cornmeal Spritz Cookies)

Biscotti di Meliga (Italian Lemon Cornmeal Spritz Cookies)

Closely adapted from Francine Segan.
Course Dessert
Cuisine Cookies, Italian
Author TheSpicedLife


  • 1 cup (140 g) fine ground cornmeal
  • 3/4 cup (95 g) AP flour
  • 1/4 t fine sea salt
  • 3/4 cup (150 g) sugar
  • zest of 2 lemons
  • 10 T cold unsalted butter, diced
  • 2 egg yolks
  • 2 t vanilla
  • 1/4 t fiori di sicilia


  1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Combine the cornmeal, salt, flour and sugar in a food processor until evenly mixed. Pulse in the lemon zest. Add the butter and pulse until it looks like coarse sand.
  3. Pulse in the 2 egg yolks and the extracts until evenly mixed in and the dough starts to come together around the processor blade.
  4. Remove the dough onto a clean workspace. Knead for 1-2 minutes, until the dough comes together--it will be dense and sticky.
  5. Use a cookie press to press the dough onto into shaped cookies 1-2 inches apart on the cookie sheets.
  6. Bake for around 7 minutes--the cookies are done when they begin to brown at the edges. Let them cool completely on the cookie sheets.