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Zaleti "The Little Yellow Ones"
From Dorothy McNett's recipes at www.dorothymcnett.com. Venetian little yellowish diamond shaped cookies made with polenta and often served with Zabaglione for dessert, or with Venitian coffee in the morning.
1 1/2 cups polenta, finely ground (yellow cornmeal)
Preheat oven to 350 degrees. In a bowl blend together the polenta, flour, sugar, salt and baking powder. Cut in the cold butter using a pasty blender or your fingers. (or do the whole thing in a food processor) Whisk the eggs with the zest and vanilla and add to the flour mixture, blending to mix and adding the raisins or currants. On a lightly floured work surface roll into a ball and cut into four sections, shaping each into a cylinder. Cut into diamond shapes. Or gently roll out the dough to about 1/3 inch thickness and using a diamond shaped cookie cutter or a knife cut into shapes and place on silicone or parchment lined baking sheets. Bake about 15 minutes, or until nicely browned. While still slightly warm, sprinkle with powdered sugar. Allow to cool and then serve!
Recipe created 2015-08-10.