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Ingredients

200 g Polenta Fioretto Mulino Marello

150 g Fine white rice flour from Mulino Marello

150 g caster sugar

100 g soft butter

1 egg and one yolk

100 g raisins softened in grappa

half a sachet of sweet yeast. 

Procedure

Mix the egg, the egg yolk with the sugar and the soft butter in a bowl, simply with a fork. Add the flours with the yeast and the squeezed raisins, previously soaked in the grappa.

Knead with your hands and form oval biscuits.

Place the biscuits well spaced on a baking tray covered with baking paper or a micro-perforated silicone mat. Bake at 180°C for 15/20 minutes, ventilated mode.

Once cooled, the biscuits can be kept for up to two weeks in a tin box!

If you wish, you can dust the zaeti with icing sugar before serving.

I recommend accompanying them with coffee or as per tradition with a good sweet wine, such as Recioto or Moscato.