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Zaletti Cookies

  • Author: Bret Bannon


“Travel” to Italy with these delicious zaletti cookies. With a mixture of cornmeal and flour, these cookies are the perfect combination of fluffy and crunchy textures.


  • 3/4 cup dried currants
  • 1/4 cup hot water
  • 3 tbsp grappa or brandy (substitutes could be apple or orange juice)
  • 1/2 cup toasted pine nuts
  • 1 1/2 cup polenta
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • kosher salt
  • 16 oz Kalona SuperNatural Organic Unsalted Butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 egg, separated
  • Organic lemon zest
  • Coarse sugar (optional)


  1. Place in currants in a large mixing bowl. Pour hot water and grappa/brandy over top. Allow to sit for 20 minutes.
  2. Toast pine nuts in a small, dry pan, and stir occasionally until brown and fragrant. Pour into a separate bowl and cool.
  3. In a third mixing bowl, sift together cornmeal, flour, baking powder and a pinch of salt. Set aside.
  4. Combine butter and sugar with a mixer. Add one egg and one egg yolk. Combine.
  5. Drain the currants, stir in with the pine nuts and add lemon zest. Combine with the flour mixture until blended.
  6. Take dough and place on a sheet of plastic wrap. Forming dough into a 9-inch flat square (1/2-inch thick). Wrap tightly in plastic wrap and refrigerate for 45 minutes or overnight.
  7. Preheat oven to 350°. Line two baking sheets with parchment paper.
  8. Add dough to a flat, lightly floured surface.
  9. Beat the other whole egg with 1/2 tsp of water, making egg wash. Brush mixture on the dough. If desired, sprinkle with coarse sugar.
  10. Cut dough into 1/4-inch strips and then diagonally, forming diamonds.
  11. Place cookies on prepared baking pans and bake for 15-18 minutes. Rotate the pan half-way through the time. Bake until lightly golden.
  12. Cool and enjoy!


Recipe and photos of these Zaletti Cookies courtesy of Bret Bannon from Bret’s Table.

Keywords: zaletti cookies