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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.
