In Bolognese dialect, zalett means “little yellow ones.” It is polenta flour that gives these cookies that color and their name. They have a marvelous crunch to them and true, warm corn fragrance. On their own, they are a superior crisp cookie, and they are excellent with ice cream, with zabaglione, with custards, and with the pears in red wine. My husband likes to dunk them in grappa. This is another of Margherita Simili’s recipes.
© 1986 Marcella Hazan estate. All rights reserved.