There are many versions, more or less rich, but they all share a charming culinary humbleness, which is one of the key marks of genuine Italian cooking.
Traditionally diamond-shaped, they can also be baked as rounds. They are rather soft when freshly baked but they crisp up during the following days, always delicious – they are ideal biscuits for the winter months.
2 tablespoons almond liqueur, port wine or Grappa
1 cup cornmeal - Polenta (The finest the better)
1 cup flour, plus more for dusting
3. On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
4.Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Zaeti Cookies can be stored in an airtight container at room temperature up for a month.