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Venetian Corn Cookies
Zaleti is the Venetian word for “Gialletti,” or “the little yellow ones.” These little yellow corn cookies from the Veneto area have a characteristic flattened diamond shape. Crunchy and soft at the same time, they are perfect to serve at tea time, or as a dessert with a glass of Recioto sweet wine or a shot of Grappa.
Makes about 2 dozen cookies

1 1/2 cups (270 g) yellow cornmeal
1  1/2 (210 g) cups all-purpose flour
1/2 cup (100 g) sugar
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoon (165 g) unsalted butter, cold
3/4 cup dark raisin
2 large eggs
grated zest of one lemon
2 teaspoons vanilla extract
powder sugar for finishing
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Transfer cornmeal, flour, sugar, salt, and baking powder to a large bowl.
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Preheat oven to 350 F (175 C).
Lightly knead the dough to obtain a smooth compound.
Mix thoroughly until fully combined.
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Add the butter.
Combine the butter, leaving the mixture cool and powdery.
Note: If using a a food processor, place the dry ingredients in the bowl fitted with a metal blade, and pulse. Add the butter cut into pieces, and pulse until mixed finely.
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Lightly beat the eggs with the lemon zest and vanilla, and add them to the bowl.
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Mix with a spatula until fully combined.
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Combine the raisin.
Transfer the crumbly dough to a lightly floured  work surface.
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Roll them into cylinders of about one inch diameter. Flatten slightly.
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Divide the dough into four equal pieces.
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Arrange the zaleti on a cookie sheet lined with parchment paper, and bake for about 15 minutes, until a light gold brown color. Cool on racks and dust with powdered sugar.
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Cut diagonally at about 1 1/2 inch (4 cm) intervals. Flatten the cookies about 3/8 inch (1 cm) thick, making diamond shapes.
As an alternative....
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Flatten the dough with a rolling pin to about 3/8 inch (1 cm) thick.
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Cut the cookies into a diamond or round shape.

Desserts >> Zaleti Corn Cookies