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Zaeti rustic Venetian biscuits

Zaéti, rustic Venetian biscuits

Zaéti
ph. Comune di Venezia


Zaéti or Zaléti are typical Venetian biscuits prepared with corn flour and raisins. They are one of the most popular goloséssi, as the Venetians call the small pastries eaten at the end of a meal or as an afternoon snack. Other traditional goloséssi are Baìcoli, Bussolài and Essi of Burano. They are all usually served with coffee, dessert wine or zabaglione.

A fun fact about these biscuits: their origins are disputed between Venice and Padua, and among culinary experts there is fierce disagreement!

INGREDIENTS


300 g of corn flour

150 g of type 0 flour

3 eggs

170 g of butter

200 g of sugar

raisins

grappa

pine nuts

pinch of salt

baking powder

 
 

PROCEDURE

  • Dump the flours on the work surface, make a well in the centre, add the remaining ingredients. Knead until the dough is smooth.
  • With floured hands, divide the dough into equal pieces to form oval- or lozenge-shaped biscuits.
  • Arrange them on a baking sheet. Bake at 175°C for about 30 minutes. Sprinkled with powdered sugar, and serve.
 

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