This Italian butter cookie is crumbly and perfect for dipping in espresso! The cornmeal adds texture to the cookie, and the pistachios add a salty flavor.
Prep Time15 minutesmins
Cook Time20 minutesmins
refrigerate30 minutesmins
Total Time35 minutesmins
Course: Cookie
Cuisine: Italian
Servings: 24cookies
Calories: 135kcal
Author: Chef Dennis Littley
Ingredients
½cupsalted pistachios *chopped in food processor leave some pieces
1cupall-purpose flour
¾cupcornmealrecipe called for medium grind polenta