Za’leti, cornmeal and raisins cookies from Venice.
all purpose flour
lemon (zest only)
vanilla pod (seeds only)
milk if needed
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.
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.
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.