One Zaletti, Two Zaletti…………

Yum, yum and YUM!!

My apologies, I have been quiet the last week.

I was really upset about greedygirl breaking down BUT BUT BUT BUT!!

Good news

Greedygirl can be fixed and will be home this week and is in EXCELLENT condition for her age and has many years left!!Yippee!

To celebrate, we are going to have a yeasty beasty and non yeasty beasty fest!!!

I was baking up a storm this weekend and used one of the sourdough starters that I made 2-3 weeks ago.

More on that soon….

First, these little beauties…………….Zaletti..

Z Z Z Z Z Zaletti…..

Love them , they are CUNNINGLY deceptive and creep up on you and before you know it, you have eaten a dozen……………

and that run has gone out the window:)

They look plain and ho-hum BUT I assure you the combo of Vin Santo soaked currants is divine with a hint of lemon and the crunchy polenta……mmmmmm

With out further digressions ( yes, I know they are not yeasty beasty)



3/4 cup dried currants (you can use raisins)
Vin Santo (grappa or rum is good too) to cover currants
1 3/4 cups cake flour
1 cup  fine polenta
3/4 cup castor sugar (plus 1/4 cup for garnish)
1 tsp salt
1 tsp baking powder
1 large egg
1 large egg yolk
100 grams  butter, melted and cooled
Finely grated zest of 1 lemon

See the lovely yellow polenta colour…

Put currants in a bowl and cover with Vin Santo and leave to get plump!!

Melt butter and set aside to cool.

Prepare Baking tray with baking paper on it, put to the side 🙂

Put all dry ingredients into a bowl and combine well.

Whisk egg and egg yolk together and add to melted butter.

Drain liquid from currants and save the liquid.

Add lemon zest to butter/ egg mix and add half the liquor.

Add this wet mix to the dry and add in any further liquid until you have quite a sticky dough.

Add in currants and mix well.

Place sticky dough flattened in gladwrap and place in fridge for an hour.

You can flatten the dough more than I did above.

Preheat oven to 180 Celsius.

Remove from fridge and lightly sprinkle a little flour on a surface and lightly flour your fingers.

You want to form diamonds from little pieces you pull off the dough.

There is though no had and fast, do what works for you. I rolled sort of logs and cut them off and shaped them slightly.

I have seen them round in some recipes too, even though traditionally they are diamond-shaped.

Place on baking tray and place in oven.

Bake for 15-20 minutes or until goldy brown round the edges.

Remove from oven and allow to cool.


Ready for Coffee and a scoff 🙂

Recipe adapted from Carol Bakers “the Italian Baker”.

One thought on “One Zaletti, Two Zaletti…………

  1. Pingback: i love Zaletti….. - i love Lucca tours | i love Lucca tours | i love Lucca tours

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