Most Reliable Washer 2010

Pseudo zaleti with dates and candied orange Maiskoekjes met en dadels geconfijte sinaasappel

Succeed Che quando una pensa di fare una ricetta e la dispensation INVECS le fa una pernacchia?

Succeed che la fantasia si Scatena.

Gli zaleti (o zaeti) biscottini sono di origine che Veneziana contengono farina di mais, da qui il nome che in dialetto zaleto Venetian means yellow.
In their original version containing raisins, but when I went to take the jar where it usually keeps them, I found just a dozen, bone-dry to boot. And to me, really, like raisins only if they are beautiful and soft as possible have been soaked in rum or brandy for a few hours.

So I uncovered some other jar and I saved up for dates still beautiful soft and candied orange peel, purchased in a moment of discomfort from the cold and rain at the counter of the dry fruit market and nibbling on my part in the street .

However, dates and peels are very, very good in these cookies.

The recipe was adapted from that of Priscilla's forum Coquinaria .

zaleti or zaeti Priscilla
200 gr cornmeal
200 gr white flour 150 grams butter

150 g sultanas ( replaced with an equal quantity of dates and orange peel)
160 gr sugar
half a bag of yeast cakes

2 packets of vanilla (if you do not need to retain the vanilla bean into the jar of sugar)

icing sugar to taste

4 medium eggs

Add the flour of maize and wheat and open a fountain.
Focusing on a pinch of salt, vanilla extract, ammonia and a little melted butter. Then add the egg yolks with sugar and assembled all the work vigorously and evenly (or put in the mixer, planetary and any tool that you possess coquinaria! I mixed everything by hand).
Then combine the raisins soaked in wine (water or grappa), kneading together with the other ingredients.
then form a cylinder of dough, form into losanghette of 1 cm thick and 4-5 cm long.
Bake for 25/30 min. in a preheated oven at 175 degrees or so.
Let cool and sprinkle with powdered sugar.

Notes Marina

Of course I never read the good recipes and I used whole eggs. But I use a ground whole wheat flour from a mill near Haarlem, which absorbs the liquid very well, and I have not noticed until the time of writing this recipe ...

I did and they came half a dose of 2 trays biscotti. La seconda teglia l'ho messa in frigo mentre la prima si cuoceva. Sarà stato il riposo e il fatto che il mais ha assorbito meglio i liquidi, ma i biscotti della seconda teglia erano più morbidi di quelli della prima infornata e il sapore del mais si sentiva meglio.

~~~~~ Nederlands

Wat gebeurt er als je van plan bent een bepaald recept te gaan en je voorraadkast tegensputtert?

Dan neemt de fantasie de vrije loop.

De zaleti (of zaeti) zijn koekjes die oorspronkelijk uit Venetië komen , het zijn simpele koekjes gemaakt met maismeel, dat vroeger in elke huishouden altijd aanwezig was. Thus the name zaleto, in the Venetian dialect yellowish mean.
In the original version, the zaleti raisins, but when I picked up my game where I keep raisins, there were barely a dozen in, totally dehydrated. And I like raisins only good when they are pretty soft after being soaked for a few hours in rum or grappa.

I've pulled up all the pots and got some soft dates and candied orange peel gathered that I had bought at a proud moment in the free market, when I was soaked by rain and cold.

Well, dates and orange peel are very, very, very good in this cookies.

The recipe is adapted from that of Priscilla forum coquinaria .

zaleti or zaeti Priscilla
200 g corn flour
200 gr white flour 150 g butter

150 gr raisins (to replaced with pieces of candied orange peel and dates)

160 g sugar 1 / 2 tbsp baking powder (or substitute white flour self-rising flour)

2 sachets vanilla sugar (not necessary if your real vanilla pods in the sugar bowl store)

icing

4 eggs

Beat the egg yolks with the sugar until thoroughly melted. Mix the two types of flour and make a well in the center. Add a pinch of salt, vanillesuiler, any baking powder and melted butter.
Then add the eggs and knead dough until smooth (you can also use the food processor using ). Voeg de in wijn, grappa (of desnoods water) gewelde rozijnen toe.
Maak rolletjes van het deeg en snijd ze in stukjes van 1 cm dikte en 4-5 cm lengte.
Bak de koekjes in de voorverwarmde oven voor 25-30 min. op 175° C circa.
Laat de koekjes afkoelen en besprenkel ze met poedersuiker.

Noten van Marina

Natuurlijk lees ik nooit iets goed, dus heb ik hele eieren ipv alleen de dooiers gebruikt. Maar mijn witte bloem uit een molen bij Haarlem neemt veel vocht op, dus merkte ik daar niets van totdat ik het recept netjes gekopieerd heb...

Ik heb een halve dosis gemaakt en heb 2 kleine bakplaten vol koekjes gekregen. De tweede bakplaat heb ik in de koelkast geplaatst terwijl de koekjes op de eerste in de oven waren. Door de rust heeft het deeg beter de vocht van de ingrediënten opgenomen en de koekjes van de tweede ronde waren zachter en de smaak van de maismeel beter ontwikkeld.