Zaletti - Italian corn cookies

Ingredients:

• Dried currants - 3/4 cup
• Hot water - 1/4 cup
• Grappa (can be replaced with cognac, rum) - 3 tablespoons
• Butter (room temperature) - 4 tablespoons
• Sugar - 2/3 cup (plus extra for sprinkling)
• Egg - 1 piece plus yolk
• Grated zest of one lemon
• Pine nuts - 1/2 cup
• Corn flour - 1 cup
• Wheat flour – 1 1/3 cups
• Baking powder - 1 teaspoon
• A pinch of salt

Preparation:

1. Place the currants in a large bowl, pour hot water and Grappa over them, and let sit for 15-20 minutes.
2. Preheat oven to 160 C, line two baking sheets with parchment paper.
3. In a large bowl, combine butter and 2/3 cup sugar with a blender, beat in the egg and egg yolk; mix.
4. Drain the currants and pour them into the dough, add lemon zest and pine nuts; mix thoroughly.
5. Add corn and wheat flour, baking powder, salt, mix until smooth.
6. Transfer the dough to a floured surface, roll it out into a 1cm thick rectangle, cut into 5cm wide strips, then cut the strips diagonally.
7. Place the cookies on the prepared baking sheets and sprinkle with sugar. Bake for 15–20 minutes until lightly golden. Cool on the baking sheets.
   
   Homemade Zeletti cookies can be stored for 3-4 days at room temperature.