Zaeti, an Italian biscuit, is one of the most popular Venetian desserts. The recipe for zaeti varies from family to family and even among bakeries, but there is one thing they all have in common: they are made from cornmeal, have raisins in them, and are shaped like diamonds. These crumbly cookies are incredibly easy to make and bake in just 30 minutes — so you don't have to wait long before treating yourself!
Zaeti: Italian Biscuits [Vegan]
- 1/3 cup, plus 1 3/4 tablespoons cornmeal
- 2 tablespoons corn flour
- 1/3 cup, plus 2 3/4 tablespoons flour
- Scant 1/4 cup raisins
- 1/4 cup, plus 3 1/3 teaspoons oil
- 3 1/3 teaspoons cocoa butter
- 3 teaspoons sourdough starter
- 1 teaspoons vanilla extract
- Zest of 1/2 a lemon
- 1/4 cup light brown sugar
- 1 1/3 tablespoons agave nectar
- Grappa or brandy, for soaking raisins
- A pinch of salt
- The day before or a few hours prior to making the biscuits, melt the cocoa butter and oil together.
- Refrigerate for a few hours, until solid. Stir with a form to make it creamy, then refrigerate again until ready to use.
- Soak the raisins in grappa or brandy (if desired, halve with water).
- In a bowl, mix the flour together. Add the lemon zest, followed by agave nectar and butter. Add brandy to taste, then knead to combine everything. Add raisins, then knead again to combine, then refrigerate to chill the dough.
- Preheat oven to 335°F. Scoop cherry-sized balls of dough and flatten on a baking sheet. Bake for 18 minutes, or until the edges are golden. Let cool and store in a tightly sealed container.
- For a crunchier biscuit, bake again at 50°F for 30 minutes the next day.