Cover the dough with parchment paper and chill for 15 minutes. Mix the dry ingredients with the egg and butter cream, blending well by hand to form a smooth, bright yellow dough. Add the whole egg, egg yolk and one teaspoon of freshly squeezed lemon juice to the butter cream until the eggs are just incorporated. Remove the stem from the dried figs before slicing them into thin strips. Crumble the dried rose petals and let them fall into the flour, along with the lemon zest.Ĭream the butter and the sugar in a mixer until, pale, light and golden. Grate the peel of the lemon with a zester catching the thin lemon curls above the mixing bowl. Scrub an organic lemon with a clean brush under cold running water. Measure the flours, baking powder and sea salt into a mixing bowl.
150 grams of fine cake flour from spelt or wheat.While doing so, I could hear the echo of my friends from the Veneto in my thoughts, telling me that my additions are neither authentic or faithful to the original… but I love what both ingredients do to the flavor and texture of the famous biscotti, known by the name zaleti. I made a few changes to Tessa’s original, mostly because I didn’t have any grappa in the cabinet… I also felt like using dried figs rather than the traditional raisins, adding rose petals to the more authentic lemon zest. I consulted Tessa Kiros and her beautiful book “Venezia” for an exact rendition of this traditional biscuit. The following recipe is inspired by the crumbly zaleti biscuit, famous not only in Venetian pasticcerie, but well-loved throughout the Veneto. Like old diaries, my books are often dog-eared and blemished by the signs of time others are filled with pencil-written notes, recording various changes or observations about the original cooking instructions. The list of some of my favorite books on Italian cooking, particularly of the Veneto, are listed below in my notes. In the name of research, it makes for the perfect excuse to collect printed wisdom on food and other essentials in life. By the way, I readily admit I adore books, old, new and out of print. When not consulting my mother’s handwritten recipe notes on the subject of food, I turn the pages of cookbook favorites for culinary inspiration. Our exchanges on family memories fixed in the Veneto countryside, has led to a renewed fascination for a simple ingredient, namely cornmeal. In the last few years, I find myself coming back more and more to my friend Luisa’s vast kitchen and gardening wisdom.
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