Zaletti, corn and raisins cookies
The procedure to make these cookies is quick and easy, it belongs to an old-fashioned way of cooking, where all you need is a bowl and a wooden spoon.
Servings 40
Ingredients
- 300 g 1 and 2/3 cup – 10,6 oz of tender wheat flour
- 150 g ¾ cup – 5,3 oz of corn flour
- 2 lightly packed tablespoons of baking powder
- 150 g 1 1/3 stick – 5,3 oz of butter, at room temperature
- 60 g ¼ cup of extra virgin olive oil
- 100 g ¾ cup of raisins, previously soaked and well squeezed
- 2 tablespoons of pinenuts
- 2 tablespoons of grappa
- Zest of 1 organic lemon
- 1 pinch of salt
- ½ cup of whole milk
Instructions
- Knead all the ingredients, adding the milk little by little at the end, until the dough becomes easy to handle, compact and plastic. It will look like pastafrolla, the short pastry you use to make a crostata.
- Wrap it in plastic film and let rest in the fridge for a few hours, giving time to the butter to cool and make the pastry easier to handle.
- Preheat now oven to 180°C (350°F - gas mark 4). Roll out the dough in a 5 mm thick sheet with a rolling pin and the help of some flour. Cut out the cookies with a sharp knife and make about 40 lozenges.
- Arrange the cookies on two baking sheets lined with parchment paper and bake them for about 20 minutes, until lightly browned. Let cool completely on a wire rack.
- They will keep for several days in a tightly closed tin.
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