Zaleti
(Venetian Corn Cookies)
from Italian Traditional Food

Zaleti are classic Venetian corn cookies

Zaleti are Italian traditional biscuit recipe from the Venato region. Zaleti are little yellow corn biscuits that have a flattened diamond shape. Zaleti are crunchy and soft yellow corn cookies, and are just perfect served at tea time.

Serves: 24 cookies

Ingredients:

270g (1 1/2 cups) yellow cornmeal
210g (1 1/2 cups) flour (plain)
100g (1/2 cup) sugar
1/4 tsp salt
1 tsp baking powder
165g (12 tbsp) unsalted butter (cold, cut into small pieces)
3/4 cup raisins
2 eggs (large)
1 lemon zest (grated)
2 tsp vanilla extract
icing sugar (for dusting)

Extras:

baking sheet
greaseproof paper (or parchment paper)

Method:

1. Preheat oven to 180C (350F) or Gas Mark 4.

2. Pour the cornmeal into a large mixing bowl.

3. Add the sugar.

4. Add the flour.

5. Add the salt

6. Add the baking powder.

7. Mix thoroughly until fully combined.

8. Add the butter.

9. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

10. Break the eggs into another bowl.

11. Lightly beat the eggs.

12. Add the lemon zest.

13. Add the vanilla extract.

14. Beat together lightly.

15. Pour the egg mixture into the dough mixture bowl.

16. Mix with a wooden spoon until fully combined.

17. Add the raisins.

18. Mix the raisins into the dough mixture.

19. Lightly flour a work surface.

20. Turn the dough onto the floured surface.

21. Lightly knead the dough so that it becomes manageable.

22. Divide the dough in four equal pieces.

23. Roll each piece into a cylindrical lentgh of about 1" (one inch) diameter.

24. Flatten slightly.

25. Cut diagonally at about 4 cm (1 1/2 inch) intervals.

26. Flatten the cookies to a thickness of about 1 cm (3/8 inch).

27. Make the cookies into a diamond shape.

28. Line a baking sheet with greaseproof paper or parchment paper.

29. Arrange the cookies on the baking sheet.

30. Place the baking sheet into the preheated oven at 180C (350F) or Gas mark 4.

31. Bake until light gold brown in clour, about 15 minutes.

32. Remove from the oven.

33. Place on a wire rack to cool.

34. Sprinkle with icing sugar.

35. Serve.

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