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Za’leti, cornmeal and raisins cookies from Venice.

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Za'leti, cornmeal and raisins cookies from Venice.
Istruzioni
  1. Soften raisins in a glass of warm water. Beat eggs and suga until fluffy. In another bowl mix the two flours, add salt, vanilla and lemon zest.
  2. Pour the eggs into the flour, add soft butter, mix until well mixed then add raisinsand mix again adding milk if the dough is too thick.
  3. Form rectangles of about 3 inches each, put them on a baking tray and bake at 350°F for 15-20 minutes. If you like you can sprinkle za'leti with icing sugar right out of the oven.

Pistachio and chocolate marbled bundt cake.

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Pistachio and chocolate marbled bundt cake.
Porzioni
10
Ingredienti
Porzioni
10
Ingredienti
Istruzioni
  1. Beat egg and sugar until foamy, add soft butter then flour, sifted with baking powder.
  2. Add milk slowly, enough to have a thick dough, not too liquid. Add pistachio cream and pistachio grain, mix well.
  3. In a greased pan put some spoonful of dough then pour some melted chocolate. Add more dough then chocolate until you finish both. With a long toothpick move slightly the dough to marble the cake.
  4. Bake at 356°F for 30-40 minutes or until a toothpick, inserted, comes out dry. When completely cool reverse the pan, put the cake on a grill pan, pour the rest of the chocolate, melted, then sprinkle with pistachio grain.

Pinza bolognese, traditional bolognese cake with jam.

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Pinza bolognese, traditional bolognese cake with jam.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. In a bowl sift flour and baking pownder; add sugar and butter, rub with finger until you have a sand dough.
  2. Add egg, zest from the lemon, and milk ( you could need some less or some more, it depends on the size of the egg) and knead just until well combined.
  3. Put the dough on a baking tray covered with baking paper, give it the shape of a rectangle.
  4. Spread mustard or jam on the dough then bend the long sides of the rectangle overlapping them. Sprinkle sugar grain on top of the pinza. Bake at 338°F for 30/ 40 minutes.
  5. Let it cool completely before serving; it's ok if the cake crumbles a little.
Recipe Notes

It can be stored in an airtight box for a long time.