Venetian yellow polenta biscuits

Venetian yellow polenta biscuits

Zaeti veneziani

By
From
Venice
Makes
18-20
Photographer
Helen Cathcart

The word zaeti is Venetian dialect for gialli meaning yellow. The colour comes from the polenta used to make them, which also gives them a wonderful crunch. They are made all over Venice, sometimes containing sultanas, orange or lemon zest. This recipe is from Rosa Salva patisserie.

Ingredients

Quantity Ingredient
100g salted butter
80g caster sugar
2 egg yolks
80g fine polenta
1 teaspoon baking powder
50g sultanas, (optional)
175g ‘00’ or plain flour
1 teaspoon vanilla extract
4 teaspoons rum
1 small orange, finely zested

Method

  1. Preheat the oven to 180°C. Mix together all the ingredients in a food mixer or by hand. Depending on the size of your eggs, if you find the mixture very dry, add a couple of teaspoons of milk or conversely add a little more polenta if the dough is very sticky. Take a handful of the dough and roll it into a sausage measuring around 2.5 cm wide. Cut into 9 cm lengths and roll each one gently to taper into a slightly pointed shape at each end. Lay on to a baking tray lined with baking parchment. Repeat this for all the dough. Bake for around 15–17 minutes until golden. Remove from the oven and cool on a wire rack. The biscuits will keep well in an airtight container for up to 1 week.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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