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Paste di Meliga biscuits

Paste di Meliga biscuits

Biscotti meliga


30 min.
20 min.


125 gr Molino Riva Fioretto cornflour
250 gr Molino Riva flour type 00
125 gr granulated sugar
1 whole egg and 1 yolk
250 gr butter
1 lemon, grated zest only
1 pinch of salt
1 sachet of vanilla flavouring

Put the Fioretto cornflour, the sifted flour type 00, the pinch of salt, the vanilla flavouring or the seeds of half a vanilla bean and the granulated sugar in a bowl. With a wooden spoon, stir together all the dry ingredient then add the softened butter cut into pieces and grate the zest of a lemon into the mixture. Blend thoroughly to mix all the ingredients. Add the egg and the yolk and incorporate them well into the mixture, stir with a wooden spoon to obtain a creamy, soft and homogeneous mixture. Put the dough into a piping bag fitted with a star-shaped nozzle. Butter a baking tray on the sides and in the centre and line it with baking paper. Squeeze the dough directly onto it from the piping bag, forming small ring-shaped biscuits. Bake in a static oven at 180° for 15/20 minutes, until the biscuits are golden brown.