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Moscato Zabaglione with Cornmeal Cookies - Italian

A home-style Moscato Zabaglione with Cornmeal Cookies - Italian made with Cookies, Unsalted Butter, Sugar, Lemon Peel, and Salt. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Cookies
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 2
• 1/2 cup
• 1 1/4 cup
• 2/3 cup
• 6
• 1/3 cup
• 3/4 cup

Method (preview)

1. 1

   Using electric mixer, beat butter and 1/2 cup sugar in large bowl until fluffy.

2. 2

   Beat in lemon peel and salt, then egg yolks.

3. 3

   Beat in cornmeal, then flour.

4. 4

   Stir in raisins.

5. 5

   Knead dough just to combine; transfer to sheet of plastic wrap.

6. 6

   Using plastic, form dough into 2x9-inch log.

7. 7

   Chill until firm, 3 hours or up to 1 day.

8. 8

   Preheat oven to 325F. Line large baking sheet with parchment paper.

9. 9

   Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven.

10. 10

    Bake cookies until golden at edges, about 15 minutes. Transfer to rack.

11. 11

    Dust with powdered sugar and cool completely. (Can be made 3 days ahead.

12. 12

    Whisk egg yolks and sugar in large metal bowl to blend; gradually whisk in Moscato.

13. 13

    Set bowl over saucepan of simmering water (do not allow bowl to touch water).

14. 14

    Whisk until mixture is thick and foamy and thermometer inserted into mixture registers 160F, about 4 minutes.

15. 15

    Divide zabaglione among 6 wineglasses.

16. 16

    Serve immediately, passing cookies alongside.

17. 17

    If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California.

18. 18

    Serve this rich custard with the raisin- studded cookies featured here.