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Venetian Zaletti cookies

“Mothers, tease your children with these zaletti; but warn them not to try them if you do not want to hear them cry for the very likely reason that they will only get a very small portion of them…”: so wrote Pellegrino Artusi in 1891 in his Science in the Kitchen and the Art of Eating Well about these simple yet irresistible biscuits based on cornmeal and raisins.

Ingredients for about 30 pieces:

  • 150 g butter
  • 125 g sugar
  • 35 g milk
  • 1 egg
  • 170 g flour
  • 80 g corn meal
  • 25 g potato starch
  • 5 g yeast
  • 30 g raisins
  • salt
  • flavours


Soften the butter and cream it with the sugar adding the egg and the milk followed by the flours and the raisins while stirring delicately.

Make small cookies using a spoon and cook them in the oven for 20 minutes at 175°C.