Zaletti (Zaletti) – a delicious cornmeal cookie, which is baked in the Veneto region of northeastern Italy. This is where corn is a regular on the Aboriginal table. Itself the name “zaletti” comes from the word “giallo” – yellow – color cornmeal. Zaletti is very similar to our shortbread cookies, made in the shape of a diamond cut, not very sweet. AT as a filling, currants and raisins are considered mandatory, other options are your preferences. Share with friends: 
Time: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Dried currants – 3/4 cup
- Hot water – 1/4 cup
- Grappa (can be replaced with cognac, rum) – 3 tablespoons
- Butter (room temperature) – 4 tablespoons
- Sugar – 2/3 cups (plus an additional powder)
- Egg – 1 piece plus yolk
- Grated zest of one lemon
- Pine nuts – 1/2 cup
- Cornmeal – 1 cup
- Wheat flour – 1 1/3 cup
- Baking powder – 1 teaspoon
- A pinch of salt
Recipes with similar ingredients: currants, cognac, eggs, lemon zest, pine nuts, corn flour, flour
Recipe preparation:
- Put currants in a large bowl, pour hot water over it and Grappa, let stand for 15 to 20 minutes.
- Preheat the oven to 160 C, put two parchment paper baking sheet.
- In a large bowl with a blender, mix the butter and 2/3 cups of sugar, drive in an egg and egg yolk; mix.
- Drain the currants and pour into the dough, add the lemon zest and Pine nuts; stir thoroughly.
- Add corn and wheat flour, baking powder, salt, mix to a homogeneous consistency.
- Transfer the dough onto a floured surface, roll into rectangle 1 cm thick, cut into strips 5 cm wide, then cut the strips diagonally.
- Place cookies on prepared baking sheets, sprinkle on top sugar. Bake for 15 to 20 minutes until slightly golden. Cool on baking sheets. Zeletti’s homemade cookies can be stored in for 3 to 4 days at room temperature.
