Savoring Rhode Island with Cindy Salvato

Zaletti
Great Italian Desserts, Nick Malgieri

1 1/2 cups yellow cornmeal

1 1/2 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking powder

1 1/2 sticks unsalted butter

3/4 cups currants or dark raisins

3/4 cup pistachios

2 large eggs

Grated zest of 1 lemon

2 teaspoons vanilla extract

In a bowl fitted with a paddle attachment on low speed blend together the dry ingredients. Cut the butter into the dry ingredients until the mixture is powdery. Mix in the currants or raisins and pistachios. Beat the eggs with the lemon zest and vanilla extract.

Pour the eggs into dry mixture and blend until combined. Transfer the dough onto a lightly floured work surface and cut the dough in half. Roll the dough into 1" cylinders. Lightly flatten the cylinders and cut into diamond shapes with a sharp knife.

Transfer the cookies onto a prepared sheet pan and bake in a 350°F oven for 15 minutes or until firm to the touch.

When cool sprinkle with confectioner's sugar.