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Italian · Pastry
Zaeti Polenta Raisin Biscuits
Crumbly, golden biscuits made from fine polenta and flour with plump raisins. They keep for two weeks and are lovely with coffee or a glass of sweet wine.
- YieldMakes about 15 biscuits
- Hands-on40 min
- Total2 h 34 min
- Difficulty
Ingredients
- 40 graisins
- 30 mlgrappa
- 140 gall-purpose flour, sifted
- 125 gfine polenta
- to tastefine sea salt
- ¼ tspbaking powder
- 90 gunsalted butter, chilled and diced
- 1egg
- 1egg yolk
- ¼ tspvanilla extract
- 75 ggranulated sugar
- to tastepowdered sugar, for dustingoptional
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