zaleti
These cookies, from the Venice area of Italy, are not too sweet and have a nice crumble. Delicious with an espresso or a glass of vin santo after a meal.
prep time
20 Min
cook time
15 Min
method
Bake
yield
makes about two dozen cookies
Ingredients
- 8 tablespoons coconut oil or softened butter
- 1/2 cup sugar
- 3 - large egg yolks
- 4 tablespoons milk
- 1 - lemon rind, grated (zest only)
- 1 teaspoon pure vanilla extract
- 2 tablespoons grappa (optional)
- 1 - handful dried cranberries or raisins
- 3 tablespoons pine nuts
- 1 teaspoon baking powder
- 1 cup finely ground cornmeal
- 1 1/2 cups cake flour
- 1/2 teaspoon salt
How To Make zaleti
-
Step 1In a mixer with the whisk attachment, beat the coconut oil (or butter) with the sugar until light and fluffy. Beat in the egg yolks until well combined, then beat in the milk, baking powder, salt, lemon zest, vanilla and grappa.
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Step 2With a paddle attachment, stir in the cranberries and pine nuts. Then, a little at a time, add the cornmeal flour and cake flour, alternating each. The dough will be very dense.
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Step 3Using a cookie dough scoop, drop cookies on a prepared cookie sheet (lined with parchment paper or silpats) about two inches apart. Bake at 375 degrees for 12 to 14 minutes until just light golden around the edges. Do not overbake. Cool on wire racks.
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Step 4You can dust with powdered sugar before serving. The zaleti will keep in an airtight container for up to a month.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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