Zaletti
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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.
Servings: 48 cookies
Ingredients:
| 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% |
Suggested Recipes
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3/4 cup (175 mL) raisins
1 tbsp (15 mL) dark or amber rum
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
4 eggs
1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) cornmeal
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) 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.
Tags:
Fruits; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Italian; Bake; Cookies-Bars-Squares; Raisins; Rum; Butter; Sugar; Flour;
Source
Canadian Living Magazine: October 2009
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