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{Zaletti} Cornmeal Currant Italian Cookies Recipe

{Zaletti} Cornmeal Currant Italian Cookies Recipe

We love Italian cookies because they’re simple to make, not too sweet, and always super interesting. These Venetian cookies known as Zaletti with currants, cornmeal, and almond liqueur are just that! So get in your kitchen and try this {Zaletti} Cornmeal Currant Italian Cookies recipe.

Okay, now it’s time to stock up your pantry with all the Italian essential ingredients, then try your hand at making this and then share your creation with us by tagging @saltandwind and #swsociety on social!

zaletti cornmeal italian holiday cookie recipe v medium
{Zaletti} Cornmeal Currant Italian Cookies Recipe

{Zaletti} Cornmeal Currant Italian Cookies Recipe

We love Italian cookies because they're simple to make, not too sweet, and always super interesting. These Venetian cookies known as Zaletti with currants, cornmeal, and almond liqueur are just that! So get in your kitchen and try this {Zaletti} Cornmeal Currant Italian Cookies recipe.
5 from 1 vote
Prep Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Italian
Servings 8 Servings

Ingredients
  

  • 2/3 cup currants
  • 2 tablespoons almond liqueur
  • 1 cup quick-cooking finely ground cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons grated lemon zest
  • 2 large eggs reserve 1 egg white for brushing cookies
  • 1 1/2 sticks (3/4 cup) cold unsalted butter cut into small squares
  • 2 teaspoons pure vanilla extract
  • Turbinado or sanding sugar for garnishing cookies

Instructions
 

  • Soak The Currants: Combine currants and almond liqueur in a small bowl then set aside to let soak until fruit is plump, about 30 minutes. 
  • Make The Dough: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla.
    Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
  • Cut into diamonds: On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired.
    Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes. Meanwhile, heat oven to 350°F and arrange a rack in the middle. 
  • Bake The Cookies: Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 20 minutes. Remove from oven and let cool on cookie sheet, at least 5 minutes.  
Keyword Classic Italian dessert
Tried this recipe?Mention @saltandwind or tag #swsociety!

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