VENETIAN CORNMEAL COOKIES (ZALETI)
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 12
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.
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Emlyn The Gremlin
[email protected]These Venetian cornmeal cookies are a true delight. They have a wonderful texture and flavor. I highly recommend them.
Sumy akter
[email protected]These cookies are the perfect combination of sweet and savory. I love the hint of lemon zest.
Zuharan Bibi
[email protected]I'm not a big baker, but these cookies are so simple to make that even I can do it. They're always a hit with my family and friends.
Renee Skinner
[email protected]These cookies are perfect for a quick and easy dessert. I love that I can whip them up in just a few minutes.
Angel Ogu
[email protected]I'm allergic to nuts, so I was thrilled to find this recipe for nut-free cornmeal cookies. They're just as delicious as the ones with nuts, and I can enjoy them without worry.
Abul hassan
[email protected]These cookies are a great way to use up leftover cornmeal. I always have some on hand, and it's nice to have a recipe that I can use it in.
Price Man
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them. Then, I just pop them in the oven when I'm ready to serve them.
Tisha R
[email protected]I'm a professional baker, and I have to say that these cookies are top-notch. The texture is perfect, and the flavor is out of this world. I highly recommend them to anyone who loves cornmeal cookies.
Shae Spielman
[email protected]5 stars! These are the best cornmeal cookies I've ever had. I will definitely be making them again.
Sheena Laghari
[email protected]These cookies were a hit at my last party! Everyone loved them, even the people who don't usually like cornmeal cookies. They're so light and fluffy, and the flavor is amazing.
Ann Vine
[email protected]I'm not usually a fan of cornmeal cookies, but these Venetian ones are delicious! The combination of cornmeal, vanilla, and lemon zest is perfect. They're also really easy to make, which is a bonus.
Fakharblaoch khan
[email protected]These cookies are a taste of my childhood! My grandmother used to make them for us every Sunday morning. The smell of the cornmeal and vanilla wafting through the house was always so comforting. I still make them today, and they always bring back fon