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Zaleti (Artusi) biscuits with maize flour, pine-nuts and raisins
A bit of history....
These biscuits could already be found in Venice in the eighteenth century. They belong to the category of the "golosessi", all that is loved by those with a sweet tooth, such as 'frìtole', 'caramèi', 'baìcoli' (typical little Venetian pastries or cakes) and other delights that made the Venetian master bakers famous well beyond the confines of the Serenissima Republic. In fact, also in Treviso the production of Zaleti has a long tradition and the people of the town have always been extremely partial to them. Just as with the 'Pinza' cake, also the Zaleti are felt to be part of the DNA of the inhabitants of the Marca Gioiosa, most of all because they are made with maize flour which for antonomasia has been the flour for over four centuries. And it does not really matter whether the yellow 'formenton' variety has always been snubbed in favour of the superb 'biancoperla' variety.

Ingredients
200 gr. of yellow maize flour
200 gr. of type '00' wheat flour
500 ml of whole milk
150 gr. of butter
150 gr. of sugar
150 gr. of raisins
4 eggs
1 sachet of yeast for cakes
Grated lemon peel
Pinch of salt
1 small glass of grappa

Preparation
Put the raisins to soak in the grappa for 10 minutes. In the meantime melt the butter is an aluminium saucepan, add the sugar and the milk and bring to the boil. Sieve the two types of flour and add them to the mixture with a pinch of salt, continuing to stir all the time, and let boil for 5 minutes.
Take the saucepan off the heat and add the eggs one at a time, mixing them in well.
Add the grated lemon peel and the yeast. Finally, squeeze the excess liquid out of the raisins and add them to the whole mixture, folding them in carefully.
Line one or more baking tins with oven-proof paper and with a spoon place small heaps of mixture in the tins. Bake in the oven at 180°C for 15-20 minutes.

INQUADRAMENTO GEOGRAFICO

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