zaleti
(1 rating)
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.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For zaleti
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8 Tbspcoconut oil or softened butter
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1/2 csugar
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3large egg yolks
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4 Tbspmilk
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1lemon rind, grated (zest only)
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1 tsppure vanilla extract
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2 Tbspgrappa (optional)
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1handful dried cranberries or raisins
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3 Tbsppine nuts
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1 tspbaking powder
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1 cfinely ground cornmeal
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1 1/2 ccake flour
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1/2 tspsalt
How To Make zaleti
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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