Burano Island “Essi” Cookies

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Burano Island “Essi” Cookies

  • Author: patty
  • Total Time: 1 hour 35 minutes
  • Yield: 24 1x


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.


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)


  • 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


  • Serving Size: 2

Keywords: Venice, Burano, cookie


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