Chocolate,clementine
andaniseedzaletti
MAKESABOUT 25 // PREPTIME 20 MINS// COOK 20 MINS
“Thisis a variationontheVenetianraisinandcornmealbiscuit,
mademorefragrantanddecadentwiththeadditionofthe
chocolate,clementineandaniseed,”saysMusarra.“These
aredeliciousattheendofa mealwithcoffeeora digestivo.”
75 gmunsaltedbutter,softened
55 gm(¼cup)castersugar
½ tspvanillaextract
1 large(70gm)egg
70 gmdarkcouverture
chocolate(70%cocoa
solids),finelychopped
andmelted
110 gm(¾cup)plainflour,
plusextrafordusting
80 gm(½cup)finepolenta,
plusextrafordusting
1½ tbspDutch-processcocoa
1 tspgroundaniseed
1 tsp baking powder55 gmraisins,soaked
inhotwateruntilsoft,
thendrained
1 tbspdarkrum
1 candiedclementine(see
note)orsmallcandied
orange,finelychopped
Rawsugar,forsprinkling
Pureicingsugar,fordusting1 Preheatovento170°C.Beat
butter,sugarandvanillain an
electricmixerfittedwiththe
paddleattachmentuntillight
and fluffy. Add egg and beatwell,thenstirin melted
chocolate.Siftflour,polenta,
cocoa,aniseed,bakingpowder
anda pinchofsaltoveregg
mixtureandstirtocombine.
Combinedrainedraisinswith
rum,addtothemixturewith
theclementineandstiruntil
wellcombined.
2 Rolldoughintowalnut-sized
balls,usinga littleextraflour
andpolentatopreventsticking.
Placeonoventrayslinedwith
bakingpaper,leaving5cm
betweenthem,sprinklewitha
littlerawsugarandbakeuntil
set(20minutes).Coolonbaking
trays.Zalettiarebestservedon
dayofbaking,buttheycanbe
storedatroomtemperaturein
anairtightcontainerfor4 days.
NoteCandiedclementineis
availablefromDavidJonesfood
halls and select delicatessens.●