Esse di Raveo: S-Shaped Cookies from the Italian Alps

From the quiet mountain village of Raveo, nestled in Friuli-Venezia Giulia, comes a cookie that’s as charming as it is delicious: the Esse di Raveo.

These cookies date back to the 1920s, when local baker Emilio Bonanni first created them. Inspired by tradition and simple ingredients, he shaped the dough into a soft “S” a design that gave the cookie its name.

Made with just butter, sugar, eggs, flour, and vanilla, the recipe hasn’t changed in nearly a century. Each cookie is still hand-formed, baked until golden, and known for its crisp texture and light, buttery taste.

Though production now takes place just across the border in Austria, the heart of the recipe remains in Raveo. The Bonanni family still oversees the process, protecting the legacy of this local specialty.

Perfect for Any Moment

Esse di Raveo cookies pair beautifully with coffee, tea, or dessert wine. They’re a favorite during holidays, family gatherings, or simply as a quiet treat for yourself. A Taste of Carnia’s Culinary Heritage More than a cookie, Esse di Raveo is a symbol of craftsmanship, tradition, and the warm, simple pleasures of Italian mountain life.

Esse di Raveo: S-shaped cookies
Esse di Raveo – A Taste of Alpine Tradition in Every “S”
These charming, S-shaped cookies come from the quiet village of Raveo, tucked into the green folds of the Carnic Alps in northeastern Italy. Known as Esse di Raveo, they are a sweet symbol of Friulian tradition, humble in ingredients, yet rich in history and heart.
Baked to a delicate golden crisp, Esse di Raveo cookies have a light, buttery texture and just the right touch of sweetness. They’re made for slow moments, dipped in morning espresso, paired with afternoon tea, or served alongside a glass of dessert wine after dinner.
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: Italian

Ingredients
  

  • 250 g (2 cups) all-purpose flour, sifted
  • 150 g (2/3 cup) unsalted butter, softened
  • 100 g (1/2 cup) granulated sugar
  • 1 large egg
  • 1½ tsp vanilla extract
  • ⅛ tsp Pinch of salt
  • zest of one lemon (optional)
  • powdered sugar for dusting (optional)

Instructions
 

  1. In a mixing bowl, beat the softened butter with the sugar until light and fluffy.
  2. Add the egg, lemon zest and vanilla extract (or seeds) to the butter mixture. Mix until fully incorporated.
  3. Flour: Gradually mix in the sifted flour and a pinch of salt. Stir until a soft dough forms. The dough should be smooth and pliable, not sticky.
  4. Shape into S's: Take small pieces of dough (about the size of a walnut), roll each into a rope ~10–12 cm (4–5 in) long, then shape into an “S”. Place on a parchment-lined baking sheet.
  5. Chill the formed cookies in the fridge for 10–15 minutes to help hold their shape. (optional)
  6. Bake: Preheat oven to 170°C (340°F). Bake for 12–15 minutes, or until the edges just start to turn golden. Do not overbake.
  7. Cool & serve: Let cookies cool on a rack. Optionally dust with powdered sugar before serving.

Notes

Use Room Temperature Ingredients
Ensure your butter and egg are at room temperature for smoother mixing and a more cohesive dough.
Don’t Overwork the Dough
Mix just until the ingredients come together to keep the cookies tender and avoid toughness.
Chill Before Baking
Refrigerate the shaped cookies for 10–15 minutes before baking to help them keep their S-shape and prevent spreading.
Roll Even Ropes
Roll the dough into ropes of consistent thickness (~1 cm or ½ inch) for even baking and symmetrical cookies.
Don’t Overbake
These cookies should be light golden, not brown. Overbaking will make them dry or hard.
 

Serving Suggestion: For an authentic Italian experience, enjoy these S-shaped cookies with a cup of espresso or cappuccino. For something more indulgent, pair them with a glass of Ramandolo, a sweet dessert wine from Friuli, to highlight their delicate flavor.

Variations:

While the traditional Esse di Raveo recipe is simple and perfect on its own, there are a few creative twists you can try to suit different tastes or occasions:

Chocolate-Dipped
After baking and cooling, dip one end of each cookie into melted dark or milk chocolate. Let them set on parchment for an elegant finish and added richness.

Citrus Zest
Add a teaspoon of finely grated lemon or orange zest to the dough for a bright, aromatic touch that pairs beautifully with vanilla.

Almond or Hazelnut
Substitute part of the flour (about 50 g) with finely ground almonds or hazelnuts for a nutty variation with a richer crumb.

Spiced
Add a pinch of cinnamon or cardamom to the dough for a warm, spiced version—especially nice around the holidays.

Storage:

Store your Esse di Raveo cookies in an airtight container at room temperature. They’ll stay fresh for 7 to 10 days and often taste even better after a day or two as the flavors mellow and develop.

Make-Ahead:
The dough can be prepared up to a day in advance and refrigerated. Before shaping, let it rest at room temperature for a few minutes until soft enough to roll and form into the classic S shape.

Freezing Tips:
These cookies freeze wonderfully—both baked and unbaked. To freeze baked cookies: Let them cool completely, then arrange in a single layer in an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

To freeze unbaked cookies: Shape the dough into S’s and place on a parchment-lined tray. Freeze until firm, then transfer to a freezer container or bag. When ready to bake, place the frozen cookies directly on a baking sheet—no thawing needed. Just add 1–2 extra minutes to the baking time.