Moscato Zabaglione with Cornmeal Cookies

Moscato Zabaglione with Cornmeal Cookies
Photo by Mark Thomas


  • ½ cup yellow cornmeal
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 ¼ cups all purpose flour
  • 2 large egg yolks
  • 6 large egg yolks
  • 1/3 cup sugar
  • + 6 more ingredients
    • Zabaglione
    • Powdered sugar
    • 1 teaspoon grated lemon peel
    • 8 tablespoons unsalted butter
    • ¾ cup Italian Moscato or Essencia
    • 2/3 cup golden raisins

Using electric mixer, beat butter and 1/2 cup sugar in large bowl until fluffy. Beat in lemon peel and salt, then egg yolks. Beat in cornmeal, then flour. Stir in raisins. Knead dough just to combine; transfer to sheet of plastic wrap. Using plastic, form dough into 2x9-inch log. Chill until firm...

View full recipe at Epicurious


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