Tested till perfect Zaletti
Photography by Yvonne Duivenvoorden


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.

By Christine Picheca

Source: Canadian Living Magazine: October 2009

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 48 cookies


  • 3/4 cup 3/4cupraisinraisins
  • 1 tbsp 1tbspdark rum or amber rum
  • 1 cup 1cupbutter, softened
  • 1 cup 1cupicing sugar
  • 4 4eggeggs
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 cup 1cupcornmeal
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspsalt
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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 Information Per cookie: about

cal 82 pro 1g total fat 4g sat. fat 3g
carb 10g fibre 1g chol 26mg sodium 63mg
potassium 35mg

% RDI:

calcium 1 iron 2 vit A 4 folate 7
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