Venetian biscuits "Zaletti"

Category: Bakery products
Zaletti Venetian biscuits

Ingredients

wheat flour 250 g
corn flour 100 g
egg 3 pcs
butter 150 g
sugar 100 g
raisins 100 g
baking powder 10 g
lemon zest 1 PC
vanillin

Cooking method

  • In a bowl, combine wheat and corn flour, baking powder, vanillin and zest.
  • Add eggs. To stir thoroughly.
  • Beat butter (room temperature) with sugar. Mix both mixtures.
  • Add raisins, which must first be steamed with boiling water, and then dried.
  • Knead a soft, non-sticky dough.
  • Sculpt boat cookies.
  • Place on a baking sheet covered with baking paper. I baked on a silicone mat.
  • Furnace preheated to 180aboutFrom the oven until golden brown ~ 20-25 min.
  • You can eat warm or cold. You can sprinkle with icing sugar.

The dish is designed for

27 pieces

Time for preparing:

40-50 min with baking

Cooking program:

oven

Note

Crumbly cookies, with a citrus aroma and a pleasant sunny hue, which is given by corn flour. Very simple and delicious. I recommend and recommend to everyone!
Recipe from say.7. Thanks to the author!

Enjoy your tea!

Merri
Drooling ... I will definitely cook it!
Vitalinka
Merri, cook and you will not regret it. It's delicious! I will wait for your feedback.
koziv
Delicious, crumbly cookies! THANKS for the recipe !!!!!
🔗
Vitalinka
koziv , I am glad that you tried my cookies and you liked them! You have a very beautiful cookie, so golden!
Venetian
TAK-TAK-TAK ... Nu chto, nazvalsja grusdem ... Pridetsja probovat '))) Potom otchitajus'))
Jaroslava 333
I bookmark it as soon as I buy corn flour, I will bake it ... My family loves homemade cookies very much.
Vitalinka
Girls, bake! And I will wait for your reports.
Venetian
the question arose ... And what exactly in this recipe is meant by corn flour? but here it can be found in different ways, since it is used mainly for making polenta, then it is most often of the type of semolina - not very finely ground, almost always quickly digestible (that is, pre-steamed), and there is also fried - it is for breading. .. which one is better here? or even take corn starch - here they write on the packs with it that they replace part of the flour for the tenderness of baking
Vitalinka
Venetian, Oh oh oh ! We don't have such abundance. It is simply written on the package corn flour, it is finely ground. There is corn starch, but in this case it is not suitable.
Venetian
well ... let's go to ikspiriment!))))
Venetian
I report)))
spore cookies)))

I didn’t tell my Venetian husband WHAT I’m doing, but he tried it and said: "So this is zaetti!")))
in general, I'm taking it to the bookmarks, thanks))

of the minuses - my corn turned out to be too coarse grinding, for me it was so rough in the dough (although my husband liked it, these Italians with their passion for "aldente" ...) I suspect that for the same reason the livers are somewhat blurred, apparently, this corn grits actually did not take oil and the surplus flowed, in the picture the livers are much more voluminous, it obviously did not happen there ... In general, we will look for normal corn flour, I think I saw it in a bioshop)))
Vitalinka
Venetian , well, I understood that my husband recognized cookies by taste and liked it. And that means not everything is so bad! Maybe try running your flour through a grinder. Well, if you find another flour, it will be even better.
Bake to your health!
Mona1
I liked the recipe very much for the ingredients.Such a question: is it possible to knead this dough in HP Panasonic? Wouldn't it be hard for her to do it, otherwise she's new to me, I'm afraid to overload her.
And yet, is it possible to knead late at night and leave it in the refrigerator until morning. There is corn flour there, I don't know if it is possible to do this with the dough if it is included in the composition?
Vitalinka
Mona1 , it is better to knead the dough with handles. Why load the stove, and then wash the extra dishes. Everything is very fast here - while the mixer is beating the butter, I mix the rest of the ingredients, then mix the mixture into the butter with my hands and immediately sculpt the cookies. But I can't tell you about leaving it in the refrigerator overnight, I've never done that.
If you try, please write how it happened.
Mona1
Cooked cookies, my whole family approved. My husband said - how delicious, that's what corn flour means. I don't post photos, the cords are ugly, since the stove is very nasty - the bottom is on, and the top is white, and when I bake cookies, I bake them for 10 minutes, then I take them out and turn them over and bake them. In general, barbarism. But your very tasty, crumbly, very satisfying ones came out. For a snack with tea or coffee - what the doctor ordered.
Now for the cooking process. She entrusted the process of kneading her HP to Panasonic SD 2501. It has a Pelmeni mode, on which she normally copes with a fairly steep dough. In general, I downloaded it. After about 10 minutes I looked, and it was straight liquid, the mixer was just floundering in it and the dough was liquid, like pancakes. Maybe corn flour is coarse and does not absorb moisture well? I think, well what to do? I began to add a little wheat flour. I weighed it in a circle on a scale (by the way, I weighed everything on a very accurate scale, I have a quirk on this, so there can be no flaw on this side). In general, I poured in a little, HP mixed it in, and stopped pouring when the dough began to resemble something like dough for shortbread cookies. And it turned out that I added 90 g of wheat flour.
The dough was poured out of the HP into a deep bowl, this is the moment, this is how it looked:
Zaletti Venetian biscuits
I covered it with a plate, stood in the kitchen for half an hour, then 5 hours in the refrigerator, there was no time during the day. In the evening I rolled it out and baked it. It turned out superb and very tasty. I will definitely do more. Thank you!
Vitalinka
Mona1 , I'm very glad that, albeit with a little adventure, you still got the cookie. And the most important thing is what your family liked to taste. Bake to your health!
fomca
Vitalinka, I'm with a photo report. I baked cookies today - I was satisfied. Thank you!

Zaletti Venetian biscuits
Vitalinka
Svetik, the beauty!!! Real Venetian boats! Eat to your health!
Twist
Vitalinka, brought you a report and many thanks for the delicious cookies !!!
Zaletti Venetian biscuits
I'm baking my daughter for the second time in a row, because they fly away at a terrible speed.
Vitalinka
Marinochka, I am very glad that your daughter liked the cookie! Peks for health! And thanks for the wonderful photo, you made a very beautiful cookie!
Zima
Sweet, but not greasy, crumbly, it smells like lemon ..
Simple and delicious!
Thanks for the recipe!
Zaletti Venetian biscuits
Vitalinka
Nadia, to your health! I'm glad you liked this simple cookie! Thank you for the beautiful report!
Lera-7
Vitalinka, thanks a lot for the recipe! I baked these cookies today, though not in the oven, but in a multi-baker. It turned out very tasty. I will bake more than once.

Zaletti Venetian biscuits

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