Zaleti (Venetian Cornmeal Cookies) a la Biscotti
Servings: 0 servings
In this option the cookies are rolled, baked and then sliced, rather than slicing before baking. Makes about 5 dozen.
- 3/4 cup shelled pistachios (3 3/4 oz)
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/4 ts salt
- 1 ts baking powder
- 3/4 cup butter
- 3/4 cup golden raising (4 1/2 oz)
- 1 medium lemon
- 2 eggs
- 2 ts vanilla
Put pistachios in a small saucepan with water to cover. Boil and drain, rub pistachios in a towel to remove skins. Put skinned nuts in a single layer on a baking sheet and bake until dry - about 5 min. Cool. Mix cornmeal, flour, sugar, salt and baking powder in a large bowl. Cut the butter into 1/2 inch pieces and work into the dry ingredients with your fingertips until mixture resembles coarse meal. Stir in pistachios and raisins. Grate 1 ts lemon zest into a smal bowl and whisk with eggs and vanilla. Work the egg mixture into the dry ingredients with a fork and press into a ball. Transfer dough to a lightly floured work surface and cut into 4 pieces. Roll into 12 x 1 inch cylinders. Wrap and chill. Heat oven to 350. Put the cylinders on baking sheets and bake until golden and dry, about 15 minutes. Move to a work surface and cut diagonally with a serrated knife into 3/4 inch slices. Return slices to the baking sheets and bake until slightly dried (about 5 minutes.) Cool on wire rack.