Sweet Yellow Polenta Biscuits

Yield: Makes about 28

INGREDIENTS

• 4 tablespoons sultanas (golden raisins)

  Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia Paola Bacchia

• grappa, for soaking the sultanas(optional)

• 300 g (2 cups) fine instant yellow polenta

• 200 g (1 1/4 cups) plain (all-purpose) flour

• 2 teaspoons baking powder

• 100 g (3 1/2 oz) golden caster (superfine) sugar

• pinch of fine sea salt

• zest of 1 lemon

• zest of 1 orange

• 100 g (3 1/2 oz) unsalted butter

• 3 eggs, lightly beaten

• 1 teaspoon pure vanilla extract

• 3 teaspoons pine nuts or pistachio nuts

DIRECTIONS

Soak the sultanas in grappa (if using) or warm water for 1 hour, then strain, reserving the liquid.

Preheat the oven to 150°C (300°F) fan-forced. Line a baking tray with baking paper.

Place the polenta, flour, baking powder, sugar and salt in a bowl. Whisk briefly to combine, then add the citrus zests. Melt the butter in a small saucepan and add to the dry ingredients. Mix well with a wooden spoon. Add the egg and vanilla extract and mix until everything is evenly incorporated.

Lastly, add the nuts and strained sultanas. If the mixture appears too dry, add
some of the reserved grappa or warm water.)

Shape balls of the dough into apricot-sized lozenges, about 35 g (1 ¼ oz) each. Place on the baking tray with some space between them, to allow them to spread. Bake for 20-25 minutes, until golden.

Leave to cool on a wire rack. Zaleti have a rather crumbly texture, though they will have a bit of crunch if you cook them longer. They are lovely dipped in coffee, or with a glass of liqueur.

They will keep in an airtight container for up to 5 days.

Excerpted from Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia. Copyright 2021 Rizzoli International Publications, Inc.

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