(ZALETTINI)
These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.
Recipe information
Yield
Makes 42
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Butter and lightly flour 2 heavy large baking sheets. Sift flour, cornmeal and salt into large bowl. Beat butter and sugar in another large bowl until creamy. Beat in 3 yolks, 1 at a time, until well blended. Beat in dry ingredients in 3 additions. Mix in water and grated lemon peel and beat until smooth dough forms.
Step 2
Turn dough out onto generously floured surface and knead until smooth, about 8 turns. Roll out dough to 6x8-inch rectangle about 1 inch thick. Cut rectangle into 1-inch diamond shapes. Transfer cookies to prepared baking sheets, spacing 2 inches apart.
Step 3
Beat remaining yolk in small bowl. Brush cookies with yolk. Bake until cookies are light golden, about 30 minutes. Transfer to racks; cool. (Can be prepared 3 days ahead. Store in airtight container.)
