Servings: —
Preheat: 350°
Makes 2 ½ to 3 dozen biscotti Among pastry lovers, Venice is known for its cookies, and among the best known are these cornmeal-currant biscotti called zaleti, Venetian for “”little yellow things.”” in northern Italy cornmeal is a common ingredient in desserts, and in Venice, zaleti are as common as chocolate chip cookies are in the States. Traditionally made in diamond shapes, they also can be made like classic biscotti- i.e., sliced and twice-baked; see last paragraph.
Ingredients
1 cup yellow cornmeal, preferably stone-ground
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
I stick (4 ounces) cold unsalted butter, cut into 6 to 8 pieces
1 cup plump currants (or raisins)
1 large egg
1 large egg yolk
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
Directions
Position a rack in the center of the oven and preheat the oven to 350°E Line a baking sheet with parchment and set aside.
Put the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir with a rubber spatula to blend. Add the butter to the bowl and, working with your fingertips or a pastry blender, rub the pieces into the dry ingredients until the mixture resembles coarse meal. Don’t worry if there are a few lumps; you’ll work them out as you knead the dough later. Stir in the currants.
Whisk the egg, egg yolk, lemon zest, and vanilla together in a small bowl, then, with your fingers or a rubber spatula, stir them into the flour mixture. At this point, the dough won’t come together in the bowl and it may seem a little dry, but if you pinch a bit between your fingers, it will hold together.
Turn the dough out onto a lightly floured work surface and knead briefly folding the dough over onto itself a few times, until smooth. Cut the dough into 4 pieces and shape each piece into a 12-inch-long log. Press down gently on the logs with your palms to flatten them slightly and then cut the logs on the diagonal every 1 ½ inches to make 7 or 8 diamonds from each log. Transfer the diamonds to the prepared pan. Since the ends of the logs will not form perfectly shaped diamonds, set the scraps aside, and then, after all the logs have been cut, gather them together and shape them into a mini-log. Flatten the log, angle each end by pressing it with the back of your knife, and cut into diamonds.
Baking the Cookies Bake the cookies for 12 to 15 minutes, or until they are a light golden color, firm to the touch, and just slightly puffed. Check after 5 minutes to see if the bottoms of the biscotti are browning too quickly; if so, slip a second baking sheet under the first one. Slide the cookies, parchment paper and all, off the baking sheet and onto a rack to cool. (To make classically shaped biscotti, see last paragraph.)
Storing Diamond shaped cookies will keep for up to a week in an airtight tin or plastic container-, twice-baked biscotti will keep for about a month similarly stored.
Classically Shaped Biscotti After the dough has been kneaded, cut it in half and shape into 2 logs, each about 12 inches Long. Flaten the togs slightly-they should be about 1/4 inch high-and place on a parchment-tined baking sheet. Bake the togs in a preheated 350°F oven for 15 to 20 minutes, or until they are firm to the touch and just a little puffed. Let cool completely, then use a thin sharp serrated knife to carefully cut them into 1/3-inch-thick slices. Lay the cookies on parchment-tined baking sheets and bake for another 10 to 15 minutes, until they’re lightly toasted. The biscotti may still be a bit soft, but they’ll crisp as they cool. Coot the biscotti on the pans. (Makes 5 to 6 dozen.)