That's fine cornmeal gives this blasted her pretty yellow color and crunchy texture that irresistible. Viva Italia!
For 60 Zalet (uh, no it's not too ... it goes very quickly with an espresso or ristretto small)
210 g flour 210 g semolina corn or fine polenta (Italian grocery stores or oriental food stores)
120 g sugar 1 / 2 teaspoon baking powder (5 g)
150 g very soft butter (not melted)
4 egg yolks 100 g golden raisins (or other)
a little rum to flavor grape
Optional: 1 small handful of nuts (yes, I confess, is not a traditional ingredient)
Put the raisins in a small bowl, cover with water and heat 2 to 3 minutes in microwave oven (rehydration Express insured). Drain before flavored with rum.
In a large bowl, mix all dry ingredients (flour, cornmeal, sugar and yeast). Add butter and egg yolks. Mix well. Stir in raisins and pine nuts. You should get a pastry soft but firm enough to be shaped (if dough is too dry and therefore brittle, add 2 tbsp of water). Cover with plastic film and let stand for 30 minutes.
Divide dough into 2 pieces, then roll into long tubes of 5 cm in diameter. Wrap tightly in greaseproof paper and store in freezer for 20 minutes.
Preheat oven to 160 ° C - heat ventilation.
Remove dough from freezer and cut into slices 6 mm thick and arrange on a baking sheet lined with baking paper. Bake for 10 to 12 minutes. The board cookies should have a nice light golden color. Cool completely before handling: the still hot Zalet poor things are fragile.
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