Zaeti (Venetian Cornmeal Cookies)
Zaeti are traditional Venetian cornmeal cookies, known for their rustic texture and sweet, slightly citrusy flavor. These delightful treats are perfect with coffee or tea, offering a taste of Italian comfort.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 229 kcal
Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 120 gall-purpose flour
- 180 gfine cornmeal
- 120 ggranulated sugar
- 100 gunsalted butter, softened
- 1 pcsegg, large
- 60 ggolden raisin
- 30 gpine nut
- 1 tsplemon zest
- 0.5 tspbaking powder
- 0.25 tspsalt
- 2 tbspmilk(optional)
Equipment
plastic wrap · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · oven · whisk
The method
Step by step
- 1
In a medium bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, and salt.
About 2 min
- 2
In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
About 3 min
Cook’s note: Ensure butter is at room temperature for best results.
- 3
Beat in the egg and lemon zest until well combined.
About 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
About 2 min
Cook’s note: Do not overmix the dough.
- 5
Fold in the golden raisins and pine nuts.
About 1 min
Cook’s note: If the dough seems too dry, add milk one tablespoon at a time until it comes together.
- 6
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Cook’s note: Chilling makes the dough easier to handle.
- 7
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
- 8
On a lightly floured surface, roll the dough into a log about 5 cm (2 inches) in diameter.
About 2 min
- 9
Cut the log into 1.5 cm (0.6 inch) thick slices, then gently shape each slice into an oval or diamond shape.
About 3 min
Cook’s note: The traditional shape is slightly elongated and pointed at the ends.
- 10
Place the cookies on the prepared baking sheet, leaving some space between them.
About 1 min
- 11
Bake for 12-15 minutes, or until the edges are golden brown.
About 15 min
Cook’s note: Baking time may vary depending on your oven.
- 12
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
About 5 min
Per serving
Nutrition
- Calories
- 228.8kcal
- Protein
- 3.4g
- Carbs
- 33.3g
- Fat
- 9.6g
- Fibre
- 0.8g
- Sugar
- 13.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store zaeti in an airtight container at room temperature.
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