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Zalettini al Diamontes di Veneto

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2187
Printed Date: 08 December 2021 at 03:25


Topic: Zalettini al Diamontes di Veneto
Posted By: Margi Cintrano
Subject: Zalettini al Diamontes di Veneto
Date Posted: 11 May 2012 at 11:41
Wink  ZALETTINI AL DIAMONTES DI VENETO ...
 
Zalettini translate to: " little yellow ones", denoting a corn flour and wheat flour short bread formed into diamond shapes ... from the province of Veneto, Italia. Their crunchy texture and lovely light yellow corn flour color, have made them a specialty of the region for centuries. My Grandmom had made these for us as children.
 
               Smile  Zalettini ...
 
2 CUPS UNBLEACHED FLOUR
1 1/2 CUPS CORN FLOUR
1/2 tsp salt
1/2 cup sugar
2 sticks unsalted butter at room temperature
4 large egg Yolks
2 tblsps butter
1 1/2 lemon Zest
 
1. preheat oven to 325 degrees farenheit
2. butter lightly and flour two heavy large baking sheets
3. sift flour, cornmeal and salt in a large bowl
4. beat butter and sugar in another large bowl until creamy
5. beat in 3 Yolks, one at a time very slowly
6. until well combined, mix in the dry ingredients in  three additions; mix in  water and zest until smooth and dough forms
7.turn dough out on generously floured surface and knead until smooth eight turns ...
8. roll out dough 6 inches by 8 inches rectangle about one inch thick.
9. cut the rectangle into one inch diamond shapes and transfer short breads to a prepared baking sheet spacing two inches apart.
10. beat remaining yolk in small bowl and brush each diamond of short bread with the yolk 
11. bake until light golden 27 to 33 minutes
12. transfer to racks to cool
 
*** THIS IS GREAT FOR THOSE WHO DO NOT LIKE INTENSELY SWEET DESSERTS and for breakfast with a café ...
 
Written and translated by: Margaux Cintrano.
Copyrighted 1994.
  
 
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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