Zaletti

Zaletti Author: Canadian Living Credits: Zaletti

These cornmeal cookies, studded with plump rum-soaked raisins, are a specialty of Venice but are also found throughout the Veneto region. Serve them with a shot of espresso or a glass of grappa.

  • Portion size 48 servings

Ingredients

  • 3/4 cups raisin
  • 1 tablespoon dark rum
  • 1 tablespoon amber rum
  • 1 cup butter softened
  • 1 cup icing sugar
  • 4 egg
  • 1 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method

In small bowl, combine raisins, rum and 1/4 cup (50 mL) warm water; let stand for 1 hour.

In separate bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, scraping down side of bowl often (mixture will look curdled).

In separate bowl, whisk together flour, cornmeal, baking powder and salt. Stir into butter mixture. Stir in raisin mixture. Drop by tablespoonfuls (15 mL), making walnut-shaped mounds, onto 2 parchment paper–lined rimless baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, for 15 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool.

Nutritional facts Per cookie: about

  • Sodium 63 mg
  • Protein 1 g
  • Calories 82.0
  • Total fat 4 g
  • Potassium 35 mg
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zaletti