Zaleti biscuits ‘al color de poenta’

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.

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