Venetian Cornmeal Almond Cookies, also known as “zaleti” in Italian, are traditional cookies hailing from the beautiful city of Venice, Italy. These delightful treats are made with a combination of cornmeal, almonds, and a touch of lemon zest, resulting in a unique and flavorful cookie experience.
With their crumbly yet tender texture, Venetian Cornmeal Almond Cookies offer a delightful contrast of textures. The cornmeal lends a slightly gritty texture, while the almonds add a satisfying crunch. The hint of lemon zest brightens up the flavor profile, adding a citrusy and refreshing note.
These cookies are a perfect accompaniment to a cup of tea or coffee. Their subtle sweetness and nutty aroma make them an ideal choice for afternoon tea or a morning pick-me-up. The combination of cornmeal and almonds provides a satisfying and comforting taste, making these cookies a beloved treat in Venetian cuisine.
Whether enjoyed on their own or as a sweet addition to a dessert platter, Venetian Cornmeal Almond Cookies are a delicious representation of the culinary heritage of Venice. Their rustic charm and distinct flavor profile make them a delightful indulgence for cookie lovers and those seeking a taste of Venetian tradition.
With their nutty flavor and golden color, these little cookies are perfect to serve with tea or as an accompaniment to sorbet or ice cream for dessert. They are traditional in Venice, where they are known as miottini.
MAKES: About 5 dozen cookies
INGREDIENTS:
- ¾ cup almonds (with skins)
- ⅔ cup fine yellow cornmeal
- 1 cup unbleached all-purpose flour
- ¼ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1 cup sugar
- 3 large egg yolks
- 1 teaspoon grated lemon zest
INSTRUCTIONS:
- Place the almonds and cornmeal in a food processor or blender and grind the almonds until fine. Add the flour and salt, and blend well.
- In a large bowl, using an electric mixer on medium speed, beat the softened butter and sugar until blended.
- Add the egg yolks and grated lemon zest to the butter mixture and beat until smooth.
- Gradually beat in the dry ingredients (almond-cornmeal mixture) until well combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, until firm.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or foil.
- Pinch off a small amount of dough and shape it into a 1-inch ball. Place it on one of the prepared baking sheets and flatten it slightly. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake the cookies for 15 to 20 minutes, or until they are lightly browned around the edges.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes, then transfer them to wire racks to cool completely.
- Once cooled, the cookies can be stored in a cool, dry place for up to 1 week, or frozen in plastic bags for up to 1 month. Enjoy!
