The “Polentini” biscuits from Verona are a recipe developed by our Veronese home chef Silvia Grillo, who combines soft wheat flour, corn flour with her passion for spices and seeds that comes from Ayurveda, a discipline that Silvia embraces and has been following for many years.
The execution is very simple and the final result is tasty but above all original. Our organic Anima di Pastry flour for shortcrust pastry and biscuits was used for the dough. Alternatively you can also use our Anima di Pasticceria flour for soft cakes and tarts.
Ingredients: for 12/15 biscuits
100 g pastry core flour
100 g corn flour
50 g seed oil
50 g sugar
10 toasted hazelnuts
3 tablespoons of “homemade” seed grains
(heat the seeds in a pan with a little salt, then pass the mixture in a blender to obtain the grain)
1 tablespoon instant baking powder
1/2 cup of warm milk
1/2 tsp salt
1 teaspoon of cinnamon
50 g raisins (previously soaked and then squeezed)
Preheat the oven, bake at 170-180 ° with static oven setting, bake for about 12 minutes.
Have a good snack!
