The pleasure to be proved wrong and a taste of zaletti, corn cookies from Venice

The pleasure to be proved wrong and a taste of zaletti, corn cookies from Venice

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.

Ingredients

  • 300 g (1 and ⅔ 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 (1⅓ 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
Read the whole recipe on Juls' Kitchen