The “zaleti” are a rustic biscuit from the humble origins of the ancient Venetian tradition, made with corn flour (produced in the possession of all the Venetian families of that period) and wheat flour, softened by small raisins and perfumed with a touch of lemon zest. They were the characteristic dry sweets that the landladies obtained from secret recipes, otherwise defined as the “Grandma’s biscuits” together with baicoli, puff pastries and donuts.
They were jealously kept in the classic tin or wooden boxes, next to the crystal bottles for rosolio, nocino or cedrino.
“Zaletti” means gialletti in dialect, and in fact the polenta colors them in this way.
They are excellent with tea, or for breakfast for children and the whole family.
Zaeti biscuits recipe
½ l milk
250 g sugar
a pinch of salt
250 gr fine corn flour
150 gr flour 00
150 gr butter
150 gr pine nuts
150 gr raisins
a grated lemon
a small bag of vanilla
a small bag of yeast
1 Lemon (peel)
Heat the milk, add the sugar and a pinch of salt, the grated lemon, the vanilla; to the boil, add the two mixed flours, mix well and cook the polenta for a couple of minutes.
Put the dough in a container: add the pine nuts, raisins, yeast, eggs and mix everything together; take a plate and line it with baking paper.
Make small balls and mash them to form cakes of 4 or 5 cm in diameter or roll out the dough into the plate and make trapezoids with the knife.
Bake in the oven at 190 ° for about half an hour, removed from the oven sprinkle with icing sugar.