Using a whisk, beat the egg yolks together with the granulated sugar until the sugar has melted.|In another bowl, combine the 00 flour and the cornmeal; add in a pinch of salt, 1/4 teaspoon of baking powder, the seeds from half a vanilla bean pod, and a pinch of lemon zest; then add in the melted butter while it is still hot. Combine thoroughly with a spoon.|Pour the beaten egg yolks into the flour mixture; add the raisins (soaked in warm water with a bit of Grappa) and the pine nuts.|Roll out the dough, which should be quite soft, on a floured work surface and cut it into diamond shapes. Place them on a baking tray lined with parchment paper and bake at 350°F for 12-13 minutes. Remove the cookies from the oven, let them cool, and serve dusted with plenty of powdered sugar.