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Burano Island “Essi” Cookies
- Total Time: 1 hour 35 minutes
- Yield: 24 1x
Description
These cookies are a traditional treat in Venice and surrounding islands. Originally they were made in a donut shape, but that changed to a backward “S” to better dip into coffee or sweet wine.
Ingredients
Units Scale
- 3 large egg yolks (room temperature)
- 1 large whole egg (room temperature)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup butter (softened)
Instructions
- In a small bowl lightly beat the egg yolks, whole egg, zest and vanilla.
- In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don’t over knead). Dough will be soft. Wrap in plastic and refrigerate one hour
- Pre-heat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your finger and roll into approximately 4-6 inches, to form into an S shape. Bake for 12 – 15 minutes. Let cool completely and store in airtight container.
- Prep Time: 1:20
- Cook Time: 15
- Category: dessert
- Cuisine: Italian
Nutrition
- Serving Size: 2
Keywords: Venice, Burano, cookie