Use fine yellow cornmeal rather than coarse polenta meal. Weigh the beaten egg so a smaller batch keeps the same dough balance.
Make ahead Allow the dough its full refrigerator rest. Cool the biscuits before dusting and putting them in a container.
Zaleti with raisins
Prep 25 min · Cook 30 min · Rest 2 hr 20 min · Yield 32 biscuits (8 portions per batch) · Difficulty Medium
Method
Beat the weighed egg with the caster sugar. In another bowl mix both flours with the lemon zest and salt. Rub in the butter with your fingertips until the mixture resembles coarse crumbs.Beat the weighed egg with the caster sugar. In another bowl mix both flours with the lemon zest and salt. Rub in the butter with your fingertips until the mixture resembles coarse crumbs.
Add the egg mixture, vanilla, dry raisins and Marsala. Mix just until the dough holds together. If it remains crumbly when pressed, add the reserved milk a teaspoon at a time, using only what is needed. Flatten into a slab, wrap and refrigerate for at least 2 hours.Add the egg mixture, vanilla, dry raisins and Marsala. Mix just until the dough holds together. If it remains crumbly when pressed, add the reserved milk a teaspoon at a time, using only what is needed. Flatten into a slab, wrap and refrigerate for at least 2 hours.
Towards the end of the rest, heat a conventional oven to 180°C and line two trays. Roll the dough between sheets of baking paper to 1 cm thick. Cut small diamonds, aiming for 32 pieces of about 17–18 g before the icing sugar. Press the offcuts together and reroll gently; keep the same thickness. Leave at least 3 cm between biscuits on the trays.Towards the end of the rest, heat a conventional oven to 350°F and line two trays. Roll the dough between sheets of baking paper to ½ in thick. Cut small diamonds, aiming for 32 pieces of about ½–¾ oz before the icing sugar. Press the offcuts together and reroll gently; keep the same thickness. Leave at least 1¼ in between biscuits on the trays.
Bake one tray at a time on the middle shelf for about 12–15 minutes, until the edges are golden and the surface looks dry. Keep the waiting tray cool. The biscuits are fragile while hot; leave them on the tray for 5 minutes, then transfer to a rack and cool for about 15 minutes more.Bake one tray at a time on the middle shelf for about 12–15 minutes, until the edges are golden and the surface looks dry. Keep the waiting tray cool. The biscuits are fragile while hot; leave them on the tray for 5 minutes, then transfer to a rack and cool for about 15 minutes more.
Dust the cool zaleti with the icing sugar and serve. This batch makes about 32 small biscuits, four per serving.Dust the cool zaleti with the icing sugar and serve. This batch makes about 32 small biscuits, four per serving.
