Zaleti Recipes

ZALETI - CLASSIC VENETIAN COOKIES

Zaleti - classic Venetian Cookies image

[vc_row][vc_column][vc_column_text]This classic Venetian biscuits are made with cornflour and are great for summer afternoon snack served with fruit liquor or white wine. "Zaleti" name comes from the Venetian word for yellow. The golden hue of the cornflour used gives the name of the biscuits.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image="13385" img_size="full" add_caption="yes"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] You can make them with dark chocolate chips, raisins and nuts of choice. The classic asks for raisins, but we have made them today with dark chocolate and pistachios. The cornflour makes the biscuits colour yellow and shiny - perfect for the summer leisure time. Tip: After rolling the dough in tubes, just cut and place the pieces over the baking tray. Do not roll to make the perfect ball if you want to get this attractive form. Double the quantities and freeze the half. When needed, let unfreeze and bake. Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image="13386" img_size="full"][/vc_column][/vc_row]

Provided by Vanya

Categories beef, Biscuits, Breakfast, Freezer-friendly, Kids are cooking, recipes for fall, recipes for summer

Time 35m

Yield 30

Number Of Ingredients 0

Ingredients

Steps:

Put the butter, salt vanilla and sugar in a bowl. Mix well with the mixer until you get smooth and very white mixture. Add the egg and stir.
Combine the 2 fours and the dry yeast. Mix well and add to the butter mixture. Add the raisins or chocolate and hazelnuts.
Cut the dough in 4 and roll each to form a tube form, 2.5 cm in diameter. Cut biscuits to the size of a walnut and put over a prepared tray, covered with a baking sheet. bake for 25 minutes in a preheated oven to 150 C, standard baking, no fan. When golden, remove from the oven and allow to cool.

Nutrition Facts : Calories Array, ServingSize 10

VENETIAN CORNMEAL COOKIES (ZALETI)

Venetian Cornmeal Cookies (Zaleti) image

Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 40

Number Of Ingredients 12

Ingredients

2/3 cup dried currants
2 tablespoons almond liqueur
1 cup quick-cooking cornmeal (not instant)
1 cup unbleached all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg yolk (reserve egg white for egg wash)
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
Sanding sugar, for sprinkling

Steps:

Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

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