Jane Gherardi


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.


☆☆☆☆☆ 0 votes

makes about two dozen cookies
20 Min
15 Min


  • 8 Tbsp
    coconut oil or softened butter
  • 1/2 c
  • 3
    large egg yolks
  • 4 Tbsp
  • 1
    lemon rind, grated (zest only)
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    grappa (optional)
  • 1
    handful dried cranberries or raisins
  • 3 Tbsp
    pine nuts
  • 1 tsp
    baking powder
  • 1 c
    finely ground cornmeal
  • 1 1/2 c
    cake flour
  • 1/2 tsp

How to Make Zaleti


  1. In 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.
  2. With 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.
  3. Using 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.
  4. You can dust with powdered sugar before serving. The zaleti will keep in an airtight container for up to a month.

Printable Recipe Card

About Zaleti

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom

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