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Sweet Corn Cookies: Zaletti
Recipe copyright 2001, Mario Batali. All rights reserved

Ingredients
3 egg yolks
1/4 cup sugar, plus a little more for sprinkling
3/4 cup semolina flour
3/4 cup tipo 00 flour
1 lemon, zested
1 teaspoon baking powder
Pinch salt
1/4 cup butter, melted and kept hot
1/4 cup raisins, rehydrated

Directions
Preheat the oven to 425 degrees F.
In a large bowl, combine the yolks and sugar and whisk well until the mixture is pale and fluffy.
In a separate bowl, combine the semolina flour, tipo 00 flour, lemon zest, baking powder and salt
and mix well. Stir in the butter and mix well, then fold in the egg yolk mixture and mix well. Fold


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

in the raisins and continue to mix to form a homogenous dough. Roll the dough out to 1/4 inch thick
and cut it into 2-inch lozenge or parallelogram shapes. Butter a cookie sheet and place the lozenges
on the sheet. Bake for 12 minutes, or until golden brown and firm. Serve hot or at room
temperature.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved