Venetian Cornmeal Cookies Zaleti Recipes

VENETIAN CORNMEAL COOKIES (ZALETI)

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.

ZALETI

Steps:

• 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.
• 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.
• 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.
• You can dust with powdered sugar before serving. The zaleti will keep in an airtight container for up to a month.