Zaeti (Venetian Cornmeal Cookies)

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Ingrediënten

De bereidingswijze

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1. 1

   In a medium bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, and salt.

   Ongeveer 2 min

2. 2

   In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.

   Ongeveer 3 min

   Tip van de kok: Ensure butter is at room temperature for best results.

3. 3

   Beat in the egg and lemon zest until well combined.

   Ongeveer 1 min

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.

   Ongeveer 2 min

   Tip van de kok: Do not overmix the dough.

5. 5

   Fold in the golden raisins and pine nuts.

   Ongeveer 1 min

   Tip van de kok: If the dough seems too dry, add milk one tablespoon at a time until it comes together.

6. 6

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

   Tip van de kok: Chilling makes the dough easier to handle.

7. 7

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ongeveer 10 min

8. 8

   On a lightly floured surface, roll the dough into a log about 5 cm (2 inches) in diameter.

   Ongeveer 2 min

9. 9

   Cut the log into 1.5 cm (0.6 inch) thick slices, then gently shape each slice into an oval or diamond shape.

   Ongeveer 3 min

   Tip van de kok: The traditional shape is slightly elongated and pointed at the ends.

10. 10

    Place the cookies on the prepared baking sheet, leaving some space between them.

    Ongeveer 1 min

11. 11

    Bake for 12-15 minutes, or until the edges are golden brown.

    Ongeveer 15 min

    Tip van de kok: Baking time may vary depending on your oven.

12. 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.

    Ongeveer 5 min