Gian Piero Vivalda’s Cornmeal Shortbread Cookies: A Nutty Delight

When it comes to Italian desserts and baked goodies, every recipe has a story to tell. Gian Piero Vivalda’s cornmeal shortbread cookies are no different. This sweetmeat is a nutty delight that represents the simplicity of Italian cuisine. This recipe was handed down from Vivalda’s grandmother, who used to make it for him as a child. Let’s explore this sweet story of Vivalda’s cornmeal shortbread cookies.

What makes Vivalda’s cornmeal shortbread cookies special?

This recipe is unique because it uses yellow cornmeal instead of traditional flour. The cornmeal adds a nutty flavor and texture to the cookies. Additionally, the recipe uses a combination of butter and olive oil, which gives the cookies an Italian touch.

The ingredients used in Vivalda’s cornmeal shortbread cookies are simple and easy to find. Along with cornmeal, the recipe uses regular sugar, salt, butter, olive oil, and eggs. The recipe is extremely versatile as you can customize it to suit your taste buds. You can add nuts like almonds, pistachios, or hazelnuts to the cookie dough to enhance the flavor and texture. Also, you can add chocolate chips, dried fruits, or lemon zest to the dough to add a unique twist to the recipe.

How to make Vivalda’s cornmeal shortbread cookies?

The recipe is straightforward and easy to follow. Follow these simple steps to make your own batch of Vivalda’s cornmeal shortbread cookies.

Ingredients:
– 210 grams of yellow cornmeal
– 90 grams of all-purpose flour
– 100 grams of sugar
– 1/4 teaspoon of salt
– 110 grams of unsalted butter
– 2 tablespoons of olive oil
– 2 eggs
– 1/2 cup of chopped nuts (optional)

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. In a large bowl, mix the cornmeal, all-purpose flour, sugar, and salt.

3. In a separate bowl, cream the unsalted butter until it is soft and fluffy.

4. Add the olive oil and eggs to the butter mixture and mix well.

5. Add the wet ingredients to the dry ingredients and mix until the dough is smooth.

6. If you are using nuts, fold them into the dough.

7. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.

8. Flatten each ball slightly to create a cookie shape.

9. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown.

10. Remove the cookies from the oven and let them cool on a wire rack.

Your delicious batch of Vivalda’s cornmeal shortbread cookies is ready to be served.

Conclusion

Gian Piero Vivalda’s cornmeal shortbread cookies are a testament to the beauty of Italian cuisine. The recipe’s simplicity and versatility make it a popular choice for home bakers. The nutty flavor of the cornmeal and the combination of butter and olive oil add a unique twist to this classic recipe. You can customize the recipe to fit your preferences and add your favorite toppings to create a unique taste. Give Vivalda’s cornmeal shortbread cookies a try the next time you want to impress your guests with your baking skills.

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