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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 42 |
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(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means little yellow ones in the Venetian dialect. Ingredients:
2 cups unbleached all purpose flour |
1 1/2 cups yellow cornmeal |
1/2 teaspoon salt |
1 cup (2 sticks) unsalted butter, room temperature |
3/4 cup sugar |
4 large egg yolks |
2 tablespoons water |
1 1/2 teaspoons grated lemon peel |
Directions:
1. Preheat oven to 325°F. Butter and lightly flour 2 heavy large baking sheets. Sift flour, cornmeal and salt into large bowl. Beat butter and sugar in another large bowl until creamy. Beat in 3 yolks, 1 at a time, until well blended. Beat in dry ingredients in 3 additions. Mix in water and grated lemon peel and beat until smooth dough forms.
2. Turn dough out onto generously floured surface and knead until smooth, about 8 turns. Roll out dough to 6x8-inch rectangle about 1 inch thick. Cut rectangle into 1-inch diamond shapes. Transfer cookies to prepared baking sheets, spacing 2 inches apart.
3. Beat remaining yolk in small bowl. Brush cookies with yolk. Bake until cookies are light golden, about 30 minutes. Transfer to racks; cool. (Can be prepared 3 days ahead. Store in airtight container.)
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