Recipe: Venetian cookies (Zaeti)

Zaeti are among the most popular cookies in Venice. This authentic recipe makes a thoughtful treat or gift, especially for yourself or loved ones who are dreaming of Italy! And when you're ready for a customized, immersive Italy experience, we'll be here to help.

These small cookies are made with corn flour and raisins, and the name indicates the most evident characteristic: the yellow color given by the corn flour used in the dough. Zaeo in Venetian means yellow. Our friends at Cook in Venice have shared this traditional recipe with us, and they like to give them as gifts during the Christmas holidays.

​Recipe below.

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Zaeti (Venetian cookies)

(recipe & photos used by permission from Cook in Venice/Monica Cesarato)

Ingredients:
1 1/2 cups yellow corn flour or polenta flour
1 1/2 cups all-purpose or plain 00 flour
1/4 cup vegetable oil or butter, softened
5/8 cup sugar
1/2 cup hot milk
some hot water
a pinch of salt
1 tablespoon baking powder
2/3 cup raisins (previously soaked in hot water)
powdered sugar (optional, to finish)

Instructions:
Sift the flours, the sugar, the salt and the baking powder in a large bowl. Add the oil (or butter cut into chunks) and mix well into the mixture.

Add the raisins, mix well. Now add the hot milk and keep mixing until you reach an elastic dough (add some hot water if needed).

Now shape the dough into a long roll. Slice into thick slices (Cook in Venice uses their beautiful ceramic knives by U-Cook Italia) and shape the slices into little diamonds.

Line a baking sheet with parchment paper and place the cookies on it. Bake in a hot oven (about 375-400* F) until nice and golden.

Place on a beautiful serving dish, like this fabulous Murano glass plate by Abate Zanetti School of Glassmaking. Sprinkle with powdered sugar, if desired.

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