Zaletti
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Zaletti
Photography by Yvonne Duivenvoorden
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 82 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 26 mg |
| sodium | 63 mg |
| potassium | 35 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 4 |
| folate | 7 |
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.
Ingredients
- 3/4 cup raisins
- 1 tbsp dark rum or amber rum
- 1 cup butter, softened
- 1 cup icing sugar
- 4 eggs
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
Preparation
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.
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.
Source : Canadian Living Magazine: October 2009
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