Named for their yellow color (zalo in Venetian, giallo in Italian) these cookies are made using corn flour and used to be sold door-to-door, according to Sally Spector, author of Venice and Food. “Cookies are some of the best kept secrets in Venice,” says Spector.
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Ingredients:
9 ounces butter
9 ounces sugar
5 eggs
Pinch of salt
12 ounces white flour
12 ounces yellow corn flour
9 ounces raisins, soaked in tepid water for a few minutes to soften
Directions:
Preheat oven to 350ºF (176ºC). Cream together butter, sugar, and salt. Beat in eggs, one at a time, and then stir in flour and raisins. The dough should have a solid, uniform consistency. Form the zaleti by hand: The traditional cookie is about three inches long and tapered at both ends, but it can be made smaller or larger according to personal preference. Bake on greased cookie sheets for about 15 minutes. Zaleti are sometimes lightly sprinkled with powdered sugar after baking, while still warm.
Servings: Makes about 36 cookies.
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