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.
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.
- Wheat flour: 0.8 glass
- Polenta (cornmeal): 0.8 glass
- Lemon: 1 piece
- Salt: pinch
- Baking powder: 1 teaspoon
- Butter: 60 g
- Egg yolk: 3 pieces
- Raisins: 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.
