DessertSnack

Zaeti (Venetian Cornmeal Cookies)

Name: Zaeti (Venetian Cornmeal Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: italian
Ingredients: 120 g all-purpose flour; 180 g fine cornmeal; 120 g granulated sugar; 100 g unsalted butter softened; 1 pcs egg large; 60 g golden raisin; 30 g pine nut; 1 tsp lemon zest; 0.5 tsp baking powder; 0.25 tsp salt; 2 tbsp milk (optional)

Zaeti are traditional Venetian cornmeal cookies, known for their rustic texture and sweet, slightly citrusy flavor. These delightful treats are perfect with coffee or tea, offering a taste of Italian comfort.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 12
Difficulty: Medium
Per serving: 229 kcal

Vegetarian

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

Mise en place

Ingredients

120 gall-purpose flour
180 gfine cornmeal
120 ggranulated sugar
100 gunsalted butter, softened
1 pcsegg, large
60 ggolden raisin
30 gpine nut
1 tsplemon zest
0.5 tspbaking powder
0.25 tspsalt
2 tbspmilk(optional)

Equipment

plastic wrap · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · oven · whisk

The method

Step by step

1
In a medium bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, and salt.
About 2 min
2
In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
About 3 min
Cook’s note: Ensure butter is at room temperature for best results.
3
Beat in the egg and lemon zest until well combined.
About 1 min
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
About 2 min
Cook’s note: Do not overmix the dough.
5
Fold in the golden raisins and pine nuts.
About 1 min
Cook’s note: If the dough seems too dry, add milk one tablespoon at a time until it comes together.
6
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Cook’s note: Chilling makes the dough easier to handle.
7
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
8
On a lightly floured surface, roll the dough into a log about 5 cm (2 inches) in diameter.
About 2 min
9
Cut the log into 1.5 cm (0.6 inch) thick slices, then gently shape each slice into an oval or diamond shape.
About 3 min
Cook’s note: The traditional shape is slightly elongated and pointed at the ends.
10
Place the cookies on the prepared baking sheet, leaving some space between them.
About 1 min
11
Bake for 12-15 minutes, or until the edges are golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven.
12
Remove from the oven and let the cookies 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

53%Score

Calories: 228.8kcal
Protein: 3.4g
Carbs: 33.3g
Fat: 9.6g
Fibre: 0.8g
Sugar: 13.4g

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

Keep it good

Storage

Store zaeti in an airtight container at room temperature.