Meini or Pan de Mej (literally in Lombard “bread of millet”, due it’s color) are a very popular traditional recipe of Milan and Lombardy prepared on All Saints Day as a very light cake, useful for being dipped into the milk. There should always be enough “biscuits” left over so that they may be eaten for breakfast on All Souls Day, as by tradition dipped into fresh cream.

10 ½ oz of corn meal

7 oz of white flour

3 ½ oz of brown sugar

4 ¼ oz of butter

3 ½ oz of sugar

2 eggs

DIRECTIONS: Combine ingredients until good and doughy. Make small balls from dough, shaping firmly and then pressing center of dough ball with thumb making small indentation. Place on greased cookie sheet or aluminum foil sprayed with Pam and cook in 390-degree oven for 20 minutes. Lower temperature to 320-degrees and bake another 10 minutes.