Yellow Diamonds

In the days when I still liked Bon Appétit, I found this recipe.

The magazine was just starting to change its format, accepting a lot of advertising designed to look like articles, with an unappealing layout. I stopped going through page by page. I went right to the index of recipes to see what I might want to make.

The name of this recipe popped off the page immediately. I distinctly heard, "Check me out." And I always listen to the voices, don't you?

I am glad I listened. While these aren't the most mainstream kind of cookie, they are just the kind we like. They aren't overly sweet, and the texture - with that extra bit of crunch from the cornmeal - is really good. If you drink coffee or tea, these are the perfect accompaniment. For cocoa, as well, I can assure you.

These are a Venetian specialty, according to Bon Appétit, and their name in local dialect means "little yellow ones." The diamond shapes reminded me of this wall in the Ca' d'Oro in Venice.

I used a very fine cornmeal given me by my friend Todd - an exchange for some vinegar I get from Switzerland. 

It doesn't matter if you use white or yellow cornmeal, as the egg yolk on top is what makes them really yellow. The important thing to do is use good cornmeal.

These little yellow diamonds are true gems!

~ David

Zalettini

2 cups unbleached all purpose flour
1 1/2 cups fine cornmeal
pinch salt
1 cup (2 sticks) unsalted butter, softened

3/4 cup sugar
4 large egg yolks, divided

2 tablespoons water
finely grated zest of 3 untreated lemons

Preheat oven to 325°F. Butter and lightly flour 2 heavy large baking sheets. Sift flour, cornmeal and salt into large bowl. Beat butter and sugar in another large bowl until creamy. Beat in 3 yolks, 1 at a time, until well blended. Beat in dry ingredients in 3 additions. Mix in water and grated lemon zest and beat until smooth dough forms.

Turn dough out onto generously floured surface and knead until smooth, about 8 turns. Roll out dough to 6x8-inch rectangle about 1 inch thick. Cut rectangle into 1-inch diamond shapes. Transfer cookies to prepared baking sheets, spacing 2 inches apart.

Beat remaining yolk in small bowl. Brush cookies with yolk. Bake until cookies are light golden, about 30 minutes. Transfer to racks; cool.

Makes about 4 dozen.