In Veneto, this type of biscuits are known as ‘Zaleti’.
They owe their name ‘al color de poenta’ (i.e. the colour of polenta) to the presence of corn meal, a common ingredient in our region.
In order to make these biscuits, you need a medium-sized saucepan, a sieve, a grater, a baking tray and a sheet of baking parchment.
Below are the ingredients necessary to prepare 20-25 zaleti (depending on their size).
– 1 litre milk
– 100 g sugar
– 150 g corn meal
– 50 g flour
– 3 eggs
– 70 g sultanas softened in a glass of marsala wine
– 40 g toasted pine nuts
– zest of one lemon
– 50 ml Primizia del Fattore extra virgin olive oil
– 1 teaspoon baking powder
– pinch of salt
– icing sugar to dust
Pour the milk into a saucepan, add the sugar and a pinch of salt and bring to the boil.
Sieve the flour and meal, add them to the milk and simmer for 15-20 min.
Remove from the heat, and once cool, add the nuts and sultanas, oil, eggs (one at a time), zest of the lemon and finally the baking powder.
Using a spoon, make little balls with the mixture and place them on a tray lined with baking parchment. Bake in a pre-heated oven at 200°C for approximately 20 min.
Once cold, the biscuits can be dusted with icing sugar.