Raisin cornmeal cookies from Venice (Zaletti) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried currants can be substituted for raisins.

  • ashallen on May 12, 2020

    A lightly crunchy, tea biscuit-type cookie. Not super sweet and flavors are fairly gentle. I thought my husband wouldn't pay much attention to these given their unassuming nature, but he found them immediately, ate a small pile, and thinks they're great. I rolled the dough into two logs and chilled overnight to make slicing easier. If you cut 3/8-inch slices as specified in the recipe, you'll get fewer than the specified 60 cookie yield - 1/4-inch slices are needed for that. Either way, I found the cookies were lightly browned after 12-15 minutes vs. 20 minutes as specified in the recipe. Recipe says cookies will puff and spread during baking, but mine didn't do much of either so I was able to bake them pretty close to each other. I substituted golden raisins for dark raisins - worked well. Next time I'd chop them up before soaking in rum so they'd distribute more evenly through the cookie dough.

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