- 1 1/2 cups butter
- 1/2 cup granulated sugar for dusting
- 2 egg yolks
- 1 oz. Galliano liqueur
- 6 oz. ground almonds
- 4 tbs. white flour
- 1 sachet baker’s yeast
- 1 cup cornmeal, finely ground
- 1 sachet vanilla
- 6 whole eggs
How to make the Amor di Polenta:
Butter a fluted or rectangular deep mold and dust with granulated sugar. Beat the sugar and the remaining butter to a creamy consistency. Add the egg yolks, liqueur, and almonds. Mix the white flour with yeast, cornmeal, and vanilla, then sift into a mixing bowl.
Combine the sifted ingredients with the mixture. Add the whole eggs and knead into a smooth dough. Pour into the mold and bake at about 350’F for 50 mins. Let cool, remove from mold and sprinkle with sugar before serving.
It will keep for several days wrapped in aluminum foil.