Name: Agostino’s chocolate, clementine and aniseed zaletti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 25
Ingredients: 75 gm unsalted butter, softened; 55 gm ¼ cup) caster sugar; 1/2 tsp vanilla extract; 1 large (70gm) egg; 70 gm dark couverture chocolate (70% cocoa solids), finely chopped and melted; 110 gm (¾ cup) plain flour, plus extra for dusting; 80 gm (½ cup) fine polenta, plus extra for dusting; 1½ tbsp Dutch-process cocoa; 1 tsp ground aniseed; 1 tsp baking powder; 55 gm raisins, soaked in hot water until soft, then drained; 1 tbsp dark rum; 1 candied clementine (see note) or small candied orange, finely chopped; Raw sugar, for sprinkling; Pure icing sugar, for dusting

Agostino’s chocolate, clementine and aniseed zaletti

It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

Serves 25

Makes MAKES

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

“This is a variation on the Venetian raisin and cornmeal biscuit, made more fragrant and decadent with the addition of the chocolate, clementine and aniseed,” says Anthony Musarra of Melbourne wine bar Agostino. “These are delicious at the end of a meal with coffee or a digestivo.”

Ingredients

75 gm unsalted butter, softened

55 gm ¼ cup) caster sugar

1/2 tsp vanilla extract

1 large (70gm) egg

70 gm dark couverture chocolate (70% cocoa solids), finely chopped and melted

110 gm (¾ cup) plain flour, plus extra for dusting

80 gm (½ cup) fine polenta, plus extra for dusting

1½ tbsp Dutch-process cocoa

1 tsp ground aniseed

1 tsp baking powder

55 gm raisins, soaked in hot water until soft, then drained

1 tbsp dark rum

1 candied clementine (see note) or small candied orange, finely chopped

Raw sugar, for sprinkling

Pure icing sugar, for dusting

Method

1.Preheat oven to 170°C. Beat butter, sugar and vanilla in an electric mixer fitted with the paddle attachment until light and fluffy. Add egg and beat well, then stir in melted chocolate. Sift flour, polenta, cocoa, aniseed, baking powder and a pinch of salt over egg mixture and stir to combine. Combine drained raisins with rum, add to the mixture with the clementine and stir until well combined.

2.Roll dough into walnut-sized balls, using a little extra flour and polenta to prevent sticking. Place on oven trays lined with baking paper, leaving 5cm between them, sprinkle with a little raw sugar and bake until set (20 minutes). Cool on baking trays.

Zaletti are best served on day of baking, but they can be stored at room temperature in an airtight container for 4 days.

Note Candied clementine is available from David Jones food halls and select delicatessens.
Notes

Anthony Musarra

Recipe / styling by Lisa Featherby

Ingredients

Method

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