These cookies bring back memories Venice in a foggy winter day and the pleasure of stopping at a café after a long walk to have a cup of hot cocoa topped with whipped cream and a small platter of zaeti.
Their name means “the small yellow ones” because the corn flour and the egg yolks gives them their typical golden color.
Ingredients: F W V Gf
300 g. (10.6 oz.) of organic corn flour + 1 tablespoon for tossing the raisins
100 g. (3.5 oz.) of organic gluten-free baking flour
140 g. (5 oz.) of organic sugar
140 g. (5oz.) of raisins
150 g. (5.3 oz). of unsalted butter at room temperature
3 egg yolks
50 g. (2 oz.) of Grappa liqueur
100 g. (3.5 oz.) of warm water
Grated rind of 1/2 organic lemon
8 g. (1 tsp.) of baking powder
1 pinch of salt
1 Tbsp. of heavy whipping cream (optional)
Mix the warm water and Grappa and let the raisins soak while you mix the other ingredients. Mix all the dry ingredients in a bowl (the two flours, sugar, baking powder and salt), add the butter cut into small pieces and the 3 egg yolks. Knead with your hands to obtain smooth dough. Drain the raisins and toss them in the extra Tbsp. of flour. Transfer them into a colander and shake off the flour in excess. Add the raisins and the grated lemon rind to the dough and knead.
If the dough tends to fall apart, add 1 Tbsp. of heavy whipping cream. Wrap the dough in plastic and refrigerate for 30 minutes.
Divide the dough into 3 pieces and roll one at a time into a cylinder approx. 1 inch in diameter. Cut the cylinder into ½ inch slices and lay them onto on a cookie sheet covered with parchment paper.
Bake at 360 F for about 15 minutes or until they have a nice golden color.
Let the Zaeti cool down and dry for a couple of hours, then dust them with powdered sugar.
Tip: You can substitute the gluten-free flour with all-purpose flour.