Approx. 95 Kcal per each cookie
The Venetian zaeti or zaleti are very tasty cookies to which I have also added chocolate chips, which are not included in the original recipe, but in my version, they couldn’t be missing!
Don’t think that because yellow corn flour is used, they have a peculiar taste. On the contrary, they impart a very good flavor and remain crumbly and slightly soft, if desired.
You can shape them oval as I did, or diamond-shaped, or in an “S” shape, as long as you don’t make them too thin, but with a thickness of at least 1/8-1/6 inch.
They are especially common in the Veneto region in Padua, Venice, and Treviso, but they are a traditional cookie of the region.
You can prepare them in a short time, and they will remain good for several days. The important thing is to store them in a tin box or a plastic food bag.
So you just have to try them to agree with me on their goodness!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 50-51 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz Corn flour
- 8.8 oz All-purpose flour
- 5.3 oz Sugar
- 1 1/2 packet Baking powder
- 3.5 oz Butter
- 2/3 cup Whole milk
- 1 Medium egg
- 3.5 oz Raisins
- 3.5 oz Dark chocolate chips (optional)
- 1 1/2 glass Grappa or rum
- 1.4 oz Powdered sugar
Preparation of Zaeti or Venetian Zaleti
First, let’s soak the raisins in the grappa and let them sit until we need to add them to the dough.
In the cake mixer, put the egg, sugar, milk, and softened butter, beating at low speed.
Add the all-purpose flour and mix again, add the baking powder and mix again to blend everything well.
At this point, drain the raisins and add them to the dough, then also add the chocolate chips, corn flour, and work the dough well, then pour it onto a floured work surface and knead it into a loaf.
Shape two logs of about 1 1/4 inches in diameter and from here, we will cut slices of about 1/2 to 3/4 inch thick
that we will shape into ovals, or however you prefer.
The important thing is not to make the cookies too thin, but about 1/8 inch thick.
Place the shaped cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 20-25 minutes, checking the baking.
