Zaleti (Venetian Cornmeal Diamonds)

Source: Great Italian Desserts - Nick Malgieri

These are crumbly and not too sweet, and perfect after a hearty Italian meal.

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoon unsalted butter, cold
3/4 cup currants or dark raisins
2 large eggs
Grated zest of 1 small lemon
2 teaspoons vanilla extract

Mix the dry ingredients in a large bowl. Rub in the butter finely, leaving the mixture cool and powdery. Stir in the currants or raisins.

Or pulse the dry ingredients in the work bowl of a food processor fitted with the metal blade. Add the butter, cut into 8 pieces and pulse again six or eight times until finely mixed. Pour into a bowl and stir in the currants or raisins.

Beat the eggs with the lemon zest and vanilla extract. Stir into the flour mixture with a fork.

Flour the dough lightly and divide it into 4 pieces. Roll them into cylinders about 1 inch in diameter. Flatten the cylinders slightly and cut them diagonally at 1 1/2-inch intervals, making diamond shapes.

Arrange the zaleti on paper-lined cookie sheets and bake at 350 degrees F for about 15 minutes, until they are light golden in color. Cool on racks and dust with confectioners sugar.

Makes 2 1/2 to 3 dozen.