Zaletti – Venetian longing cookies

Ingredients for 1 servings:

• 3 tbsp raisins or cranberries
• 2 cl Grappa, Amaretto or juice
• 120 g butter, soft
• 100 g cane sugar
• 1 egg(s)
• 250 g corn flour
• 80 g wheat flour
• 5 g baking soda
• 1 pinch of salt
• 125 ml milk
• 3 tbsp pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Soak the raisins/cranberries in the 2 cl of liquid, preferably overnight. The original recipe recommends grappa, but I’ve also soaked the dried fruit in Amaretto, and we found it tasted even better. If these are for children, you can use any juice. Cream the butter with the cane sugar and egg until fluffy. Then mix in the soaked fruit and the liquid. Briefly stir in the cornflour and wheat flour with the baking soda and a pinch of salt, then knead by hand. Add a little milk (max. 125 ml). The dough should be crumbly. Finally, knead in the pine nuts. Preheat the oven to 180°C (top/bottom heat). Shape the dough into small balls and flatten them slightly on a baking sheet lined with baking paper. Bake for approximately 15-20 minutes until light brown to golden. Note: I got the recipe from an Italian novel, baked them, and was so excited that I wanted to share it with you.