Zaleti cookies are the classic diamond-shaped cornmeal cookies from Venice. These Italian cookies are made with cornmeal and raisins for an irresistible flavor and texture.
Zaleti are rustic cookies made using stone-ground cornmeal. While these cookies date back to the humble origins of the ancient venetian tradition, they are seriously delicious and unique Italian cookie you don’t want to miss!
If you love traditional Italian cookies, don’t miss these Italian Twist Cookies or Italian Wine Cookies. For another sweet treat with raisins, try these Butter Tart Squares. If you love cornmeal desserts, try these Italian Cornmeal Cookies or Lemon Polenta Cake.
Zaleti Cookies
Zaleti are traditional Venetian cookies made with cornmeal and often studded with raisins or currants, sometimes soaked in grappa or rum for added flavor. They are commonly baked into diamond shapes with a sprinkle of sugar on top.
The name zaleti comes from the Venetian word zàlo, meaning yellow, which refers to their yellow color from the cornmeal. Zaleti are beloved for their rustic texture and historical roots in Italian cuisine.
These cookies are slightly crumbly, mildly sweet, and include ingredients like flour, sugar, butter, eggs, and a touch of lemon zest or vanilla for added flavor.
You’ll love the crunch and flavor of these unique cookies. They’re often served as a snack or dessert and pair perfectly with coffee, tea, or sweet dessert wines like Vin Santo.
So, if you are looking for a rustic, delicious, and simple Italian cookie, give these Zaleti a try. You’re going to love them!
Ingredients
- Raisins: raisins or currants are necessary for this recipe. Soak the raisin in warm water or liqueur (like rum) before using so they have chance to soften.
- Cornmeal: use ground yellow cornmeal Corn flour works too.
- Flour: all purpose flour.
- Butter: unsalted butter. You can use room temperature or chilled butter for this recipe.
- Sugar: granulated sugar is needed for the cookie dough and sprinkling on top. You can use sanding sugar for the top if you have it.
- Eggs: use large eggs.
- Vanilla: vanilla extract adds great flavor to Zaleti. They are also commonly flavored with lemon zest.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: kosher salt works best.
How to Make Zaleti Cookies
Zaleti cookies are the classic Venetian cornmeal cookies from northeastern Italy. This rustic biscuit is filled with cornmeal and raisins and has the most amazing flavor and texture. The dough will need time to chill before making so be sure to plan accordingly.
Step 1: Soak the Raisins
Before starting, you will need to soak the raisins in liquid. I recommend using rum, but you can use water or orange juice instead. Let them soak for about 30 minutes to plump up. Then, drain the liquid and toss with 1 tablespoon all purpose flour; set aside.
Step 2: Make the Dough
In a medium bowl, whisk together the all purpose flour, yellow cornmeal, baking powder, and salt; set aside.
In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla and mix until well combined. Add in the dry ingredients and raisins and stir the mixture with a wooden spoon until a dough forms.
Step 3: Knead the Zaleti Dough and Chill
Transfer the dough to a lightly floured surface. Knead the dough until it comes together and is smooth, adding more flour if needed. Place on a piece of plastic wrap and shape into a rectangular shape. Wrap tightly in the plastic and refrigerate for at least an hour.
Step 4: Cut into Shapes and Bake
On a lightly floured surface roll out the dough into a 10-inch square that’s about ½-inch thick. Use a pizza cutter or sharp knife to cut the dough horizontally into 1-inch strips. Then, cut the dough crosswise on the bias to make diamond shapes. Use any scraps to reshape and make more cookies.
Place the cookies on a baking sheet lined with parchment paper leaving about an inch between each cookie. Brush the tops of the cookies with egg white and sprinkle with sugar.
Bake in a preheated oven for about 20-25 minutes, or until the cookies are golden around the edges. Cool on a wire rack.
Tips for Making Zaleti
- Soak the raisins for 20-30 minutes ahead of time for both flavor and to plump them before using. You can soak them in grappa, rum, orange juice, or just warm water.
- Be sure to knead the dough well so that it is a smooth consistency before refrigerating.
- If the dough starts to fall apart while shaping, return to refrigerator and chill. You can cut these into diamond shapes with a knife or use a cookie cutter to make whatever shape you’d like.
- Store leftover Zaleti in an airtight container at room temperature for three days. You can also freeze for up to a month.
Authentic Italian Cookies
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Zaleti (Italian Cornmeal Cookies with Raisins)
Equipment
- baking sheet
- Rolling Pin
Ingredients
- ¾ cup raisins (soaked in water or rum)
- 1 tablespoon all purpose flour
- 1 ½ cups all purpose flour (220 grams)
- 1 ½ cups yellow cornmeal (230 grams)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 egg white
- 1 tablespoon sugar (for sprinkling)
Instructions
- Before starting, you will need to soak the raisins in liquid. I recommend using rum, but you can use water or orange juice instead. Let them soak for about 30 minutes to plump up. Then, drain the liquid and toss the raisins with 1 tablespoon all purpose flour; set aside.
- In a medium bowl, whisk together the 1 ½ cups all purpose flour, yellow cornmeal, baking powder, and salt; set aside.
- In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla and mix until well combined. Add in the dry ingredients and raisins and stir the mixture until a dough forms.
- Transfer the dough to a lightly floured surface. Knead the dough until it comes together and is smooth. Place on a piece of plastic wrap and shape into a rectangular shape. Wrap tightly in the plastic and refrigerate for at least an hour.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- On a lightly floured surface, roll the dough into a 10-inch square that's about ½-inch thick. Use a pizza cutter or sharp knife to cut the dough horizontally into 1-inch strips. Then, cut the dough crosswise on the bias to make diamond shapes. Use any scraps to reshape and make more cookies.
- Place the cookies on the prepared baking sheet leaving about an inch between each cookie. Brush the tops of the cookies with egg white and sprinkle with sugar.
- Bake in a preheated oven for about 20-25 minutes, or until the cookies are golden around the edges. Cool on a wire rack.
Notes
- Soak the raisins for 20-30 minutes ahead of time for both flavor and to plump them before using. You can soak them in grappa, rum, orange juice, or just warm water.
- Be sure to knead the dough well so that it is a smooth consistency before refrigerating.
- If your dough starts to fall apart while shaping, return to refrigerator and chill. You can cut these into diamond shapes with a knife or use a cookie cutter to make whatever shape you’d like.
- Store leftover Zaleti in an airtight container at room temperature for three days. You can also freeze for up to a month.
