What gives these Zaeti biscuits their unique texture?

The distinctive texture of these Zaeti biscuits comes from the blend of cornmeal and corn flour used in the dough.

Why do I need to chill the cocoa butter and oil mixture?

Chilling the melted cocoa butter and oil until solid, then stirring it creamy, helps integrate it properly into the dough for a richer consistency.

Can I skip the grappa or brandy for soaking the raisins?

Yes, you can soak the raisins in water instead of grappa or brandy, or halve the alcohol with water if you prefer a milder flavor.

How do I achieve a crunchier Zaeti biscuit?

For a crunchier Zaeti biscuit, bake them again at 50 degreesF for 30 minutes the day after their initial bake.

How should I store these Zaeti Italian biscuits?

Once cooled, store the Zaeti biscuits in a tightly sealed container to maintain freshness.

2.9K Views 9 years ago

Zaeti: Italian Biscuits
[Vegan]

Name: Zaeti: Italian Biscuits [Vegan]
Cook time: 30 min
Yield: 19 biscuits
Ingredients: 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

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

Order with Instacart Download Our App

Close-up of golden-edged Zaeti Italian cornmeal biscuits, studded with raisins, arranged on a cooling rack.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Zaeti: Italian Biscuits [Vegan]

19 biscuits

Dairy Free

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... Read More

Ingredients You Need for 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

Order with Instacart Download Our App

How to Prepare Zaeti: Italian Biscuits [Vegan]

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.