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Zaletti - Italian Cornmeal cookies with Marsala Soaked Currants

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Tina Zaccardi

These cookies originated in northern Italy, specifically the Veneto Region. Their name comes from the dialect word for yellow -“zalo”. Cornmeal is what gives this cookie its yellow color and crumbly, coarse texture. Traditionally these cookies are made with a combination of all purpose flour and very coarse cornmeal that is normally used for making polenta and currants that are soaked in Grappa.

My version contains a combination of all purpose flour and stone ground corn meal which is finer and less yellow in color.

I also changed things up and soaked the currants in Marsala, a dark, sweet, fortified dessert wine that is similar to sherry and originated in Sicily.

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Zaletti - Italian Cornmeal cookies with Marsala Soaked Currants

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