Italian corn cookies Zaletti

4 servings

100 minutes

Dzaletti is a traditional treat from Venice, its name derived from 'giallo' (yellow). Crunchy on the outside and tender inside, it has a refined flavor with hints of lemon and sweet alcohol-soaked raisins. Perfect with espresso or sweet dessert wine, they are often served during holidays and family tea times. Their simplicity makes them accessible even for beginner bakers.

Energy value per serving

• Calories: 445
• Proteins: 7.2g
• Fats: 17.2g
• Carbohydrates: 66.7g

Ingredients

• Wheat flour: 0.8 glass
• Polenta: 0.8 glass
• Sugar: 0.3 glass
• Baking powder: 1 tsp
• Salt: pinch
• Egg yolk: 3 pc
• Butter: 60 g
• Lemon: 1 pc
• Raisin: 95 g

Cooking steps

1. Mix the sifted flour, polenta, zest of 1 lemon, salt, and baking powder. Make a well in the center, pour in melted butter and beaten egg yolks with sugar, add soaked and chopped raisins, and knead the dough. Roll the dough into a ball, then into a sausage on a floured surface, wrap the sausage in plastic wrap, and refrigerate for an hour.

   Required ingredients:

   • Wheat flour: 0.8 glass
   • Polenta: 0.8 glass
   • Lemon: 1 piece
   • Salt:  pinch
   • Baking powder: 1 teaspoon
   • Butter: 60 g
   • Egg yolk: 3 pieces
   • Raisin: 95 g

2. Remove the firm dough from the film and cut the sausage into 1 cm wide cookies. Place the cookies on parchment paper and bake in a preheated oven at 170 degrees for 12 minutes until golden. Remove and cool.