Spicy Polenta Thumbprint Cookies
YumSpicy Polenta Thumbprint Cookies : parmesan and chili powder create perfect appetizer combined with coarse polenta and chopped walnuts !
There are must include ingredients when arranging cheese platters, everyone agrees, right ?
But, now and then, we all tend to make a slight change, add something that would catch one’s eye by the way it looks, tastes … you know what I mean…
Spicy Polenta Thumbprint Cookies are my highlight of the season !
The results were exactly as I have expected: the guys were curious about the bites and once you start listing the ingredients, everybody is into tasting. And everybody asks for the recipe.
Is there anything better for recipe developer ? I don’t think so 🙂
If you are still in doubt, have in mind it’s gluten free one. Keeper, definitely.
While choosing which photos to add, I decided to add one showing the ingredients simply because of polenta. I prepare plenty of food using it.
By polenta, we consider corn semolina that could be boiled and served with fish for dinner or with barley ( white ) coffee for breakfast. Maybe you would say it’s ” grits “.
If you have an English word for orange coloured ” semolina” on left side of the photo, please feel free to leave a note in comments below.
Here is the photo showing ingredients :
Spicy Polenta Thumbprint Cookies
Spicy Polenta Thumbprint Cookies : parmesan and chili powder create perfect appetizer combined with coarse polenta and chopped walnuts !
Ingredients
- Ingredients for the dough:
- 6 Tbsp polenta
- 6 Tbsp ground walnuts
- 6 Tbsp parmesan
- Pinch of salt
- Chili powder to taste
- 3 ½ Tbsp cold butter
- 1 egg yolk
- 5 Tbsp chopped walnuts to roll the cookies before baking
- 3 Tbsp bitter orange jam to fill the thumbprints once baked
- Cracked black and red pepper to garnish
- Chopped walnuts to garnish
Instructions
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On clean working surface, combine polenta, walnuts, parmesan, salt, chili, butter and egg yolk to get a dough.
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Divide into 15 equally sized balls.
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Preheat the oven to 170 C / 338 F.
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Cover baking dish with baking paper.
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Form 15 discs, using your hands and roll them into the chopped walnuts.
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Carefully dent each disc center using thumb.
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Place thumbprints on the baking paper and bake for 15 minutes.
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Take the baking dish out of the oven and let the cookies cool completely.
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Once cooled, fill the centers with bitter orange jam and sprinkle with chopped walnuts and grains of pepper.
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