DessertSnack

Venetian Cornmeal Cookies (Zaeti)

Name: Venetian Cornmeal Cookies (Zaeti)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: italian
Ingredients: 120 g all-purpose flour; 100 g fine cornmeal; 100 g granulated sugar; 80 g unsalted butter softened; 1 pcs egg large; 50 g raisins; 1 tsp baking powder; 1 tsp lemon zest; 0.5 tsp vanilla extract; 0.25 tsp salt; 2 tbsp milk (optional)

These delightful Italian cookies, known as Zaeti, are a traditional Venetian treat. Made with a blend of cornmeal and wheat flour, they offer a unique crumbly texture and a subtle sweetness, often enhanced with raisins and a touch of lemon zest. Perfect for enjoying with coffee or tea.

An original recipe by Forkin

Total time: 35 min
Serves: 12
Difficulty: Medium
Per serving: 167 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

120 gall-purpose flour
100 gfine cornmeal
100 ggranulated sugar
80 gunsalted butter, softened
1 pcsegg, large
50 graisins
1 tspbaking powder
1 tsplemon zest
0.5 tspvanilla extract
0.25 tspsalt
2 tbspmilk(optional)

Equipment

baking sheet · large bowl · wire rack · parchment paper · whisk · small bowl

The method

Step by step

1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
2
In a small bowl, soak the raisins in warm water for 5-10 minutes to plump them up, then drain well and pat dry.
About 10 min
Cook’s note: This step makes the raisins extra juicy and prevents them from burning during baking.
3
In a large bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt.
About 1 min
4
Add the softened unsalted butter, egg, lemon zest, and vanilla extract to the dry ingredients.
About 1 min
5
Mix with your hands or a spoon until a crumbly dough forms, then incorporate the drained raisins.
About 2 min
Cook’s note: If the dough seems too dry, add milk one teaspoon at a time until it comes together.
6
Take small portions of the dough and shape them into oval or diamond-shaped cookies, about 5-6 cm long.
About 5 min
Cook’s note: Aim for a consistent size so the cookies bake evenly.
7
Place the shaped cookies on the prepared baking sheet, leaving some space between them.
About 1 min
8
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
About 15 min
Cook’s note: Keep an eye on them towards the end as baking times can vary.
9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
About 5 min

Per serving

Nutrition

49%Score

Calories: 167.4kcal
Protein: 2.5g
Carbs: 25.7g
Fat: 6.3g
Fibre: 0.6g
Sugar: 11.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled Zaeti in an airtight container at room temperature.