Directions: |
Directions:1) Preheat oven to 350º F. with racks placed in the upper-and lower-middle positions. Line 2 baking sheets with parchment. In a small saucepan over medium heat, bring the currants and orange liqueur to a simmer. Cover, remove from the heat, and set aside.
2) Meanwhile, in a stand mixer with the paddle attachment, beat the butter and sugar on medium until light and fluffy, 1 to 2 minutes, scraping the bowl as needed. Beat in the zest for about 30 seconds. Mix in the cornmeal, salt, egg yolk and vanilla until combined, about 30 seconds. Add the flour and mix on low until incorporated, another 30 seconds, then mix in the currants and their liquid.
3) Form the dough into 1-tablespoon balls (each about 1 inch in diameter) and space evenly on the prepared baking sheets. Using your hand, flatten each to a 2-inch round about 1/4 inch thick. Bake until golden brown at the edges, 15 to 20 minutes, switching and rotating the sheets halfway through. Cool on the sheets for 5 minutes, then transfer to a wire rack and cool completely. |
Personal
Notes: |
Personal
Notes: Rustic, crunchy and studded with currants or raisins, zaletti are Italian cookies as classic as biscotti. Both are slightly sweet, but zaletti include one distinguishing ingredient: cornmeal. The dried fruit usually is first plumped in grappa, but this recipe uses orange liqueur for its more nuanced flavor. The cooled cookies will keep in an airtight container for up to one week.
Don't use coarsely ground cornmeal or polenta. Their rough texture will result in crumbly, rather than crisp, cookies.
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This recipe for Zaletti (Venetian Cornmeal & Currant Cookies) is from