Description
It is a tender, crumbly cookies originally from Piedmont, the Northwest region of Italy, bordering with Switzerland and France. "Michettа", in Italian, means "round bun", and “Melia”, in Piedmontese dialect - "corn flour", hence the name Michette di meliga. This recipe is the closest to the original, ancient version (without the addition of baking powder, flavorings and other products used in modern cooking).
Ingredients
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Corn flour
200 g
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Butter
120 g
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Sugar
100 g
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Yolk egg
3 piece
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Flour
2 Tbsp
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Lemon peel
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Salt
Cooking
Flour (corn and wheat) mixed with sugar and salt.
Add lightly scrambled with a fork the egg yolks, soft butter (room temperature) and chopped lemon zest. Knead until smooth. The dough is smooth, soft.
Wrap the dough in cling film, put into the refrigerator for 30 minutes (this step is optional).
Divide the dough into pieces the size of a walnut, and give them a slightly elongated shape with rounded edges (as pictured). Lay out cookies on a greased (or covered with baking paper) baking tray in length to make a shallow cut, brush with egg yolk and sprinkle with sugar. Bake in a preheated to 180'C oven for 15-20 minutes (focus on your oven).
Ready cookies to cool on a wire rack.
Form the cookies are very diverse and depended on the local customs of the region. This forming is known in the city of Cuneo (Cuneo). In principle, you can just roll out the dough (not too thinly) and cut out biscuits with a cookie cutter. But you can jam/jam grease..
In General, at your discretion.
супер - пупер
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