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In this recipe I show you how to make Zaletti cookies: typical of Venetian culinary tradition and lagoon dry pastry. The bizarre name of these biscuits is due to the way how the Venetian dialect define their yellow colour given by the corn flour used in the dough that confers, in addition to the particular colour, a granular and very friable consistency. It is an ancient recipe and of the poor and popular origins although it is not really a matter of poor cookies in the ingredients, even though maize flour has for centuries been the most inexpensive ingredient used to feed the numerous peasant families (primarily with polenta), these biscuits are actually enriched with raisins, sometimes soaked in Grappa, butter, eggs and sugar. The Zaletti are traditionally consumed at the end of the meal accompanied by fortified and liqueur wines or with mascarpone creams, but also as gourmet with the tea for breakfast or snack. Spread throughout the Veneto, Italy are mainly produced in ovens and pastries in Venice, Padua and Treviso. Ingredients for 60 cookies: -9 egg yolks -300 gr of caster sugar -450 gr of butter -a pinch of salt -100 gr of sultana raisin -100 gr of pine nuts -18 gr of baking powder -400 gr of plain flour -400 gr of corn flour Instructions: -mix ground egg yolks with caster sugar until you obtain a thick cream -incorporate butter in multiple steps -add a pinch of salt, sultana raisin and pine nuts, mix all together -incorporate baking powder and plain flour -incorporate the corn flour -pull together ingredients and knead to form dough -shape dough into a long, wide rectangle for cutting -cut dough into pieces -roll each piece by gently pushing with fingers spread -cut into 1-inch pieces and press to obtain disk shaped cookies -bake in the oven for about 15 minutes at 190°C Social: Facebook - / marcolanaro Twitter - / marcolanaro86 Instagram - / marcolanaro86