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Curved cornmeal and butter cookies from Casale Monferrato are distinctively crunchy. These traditional mediterranean biscuits are a Piedmontese family teatime favorite.
Preheat the oven to 350°F (175°C), setting the rack to the center. Line a baking sheet with parchment paper for even coloring and to prevent sticking.
Cream the unsalted butter and powdered sugar together with a mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides for even aeration.
Add the whole egg, egg yolk, and vanilla extract, beating on low speed just until incorporated. Do not overmix to avoid dense cookies.
In a separate bowl, whisk together all-purpose flour, fine cornmeal, and salt. Gradually add this dry mix to the creamed mixture; blend on low speed until a soft dough forms and no dry spots remain.
Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch slightly curved strips onto the prepared baking sheet, spacing them 2 inches apart for crisping edges.
Bake in the preheated oven for 15–18 minutes, rotating the sheet halfway through, until the edges are a deep golden brown but not burnt. Remove the baking sheet and cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
