The name suggests the most prominent feature: the yellow color given by cornstarch. They were created around 1600 between Belluno and the provinces of Friuli Udine and Pordenone, production areas for the thinnest corn flour, ideal for sweet preserves, and ground in water mills there. Inhabitants of the valley came to Venice to sell their products, including these biscuits, which was immediately appreciated by the inhabitants.
- 300 g of corn flour
- 200 g of wheat flour
- 150 g of powdered sugar
- 1 teaspoon of baking powder
- 100 g of butter
- 150 ml of milk
- 1 egg
- 100 g of sultanas raisins
- 1/2 glass of grappa or white wine
- pinch of salt
Soak the raisins with grappa or wine and set aside for half an hour.
In a bowl, sift the flour and baking powder, add sugar and a pinch of salt.
Heat the milk, add the butter, let it melt, then add it to the flour. Knead briefly with your hands, add the egg and mix everything well.
Squeeze the raisins and combine with the dough.
Make oval loaves with your hands about 6/8 cm long, place them on a baking sheet covered with baking paper.
Bake in the oven at 180 degrees C for about 18-20 minutes. As soon as they are baked, sprinkle them with powdered sugar.
Enjoy your meal!