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Buranelli Cookies Recipe (Bussolai di Burano)
Authentic Buranelli Cookies (Bussolai di Burano)
There’s something magical about a cookie that carries the soul of a small island. Buranelli cookies, or Bussolai di Burano, come from Burano, an island just outside Venice, where the houses are painted in bright colors and the air smells faintly of the sea.
These cookies aren’t fancy. They’re made from the simplest ingredients, flour, butter, sugar, eggs, and a touch of lemon or vanilla but somehow, they taste like comfort itself. The first bite gives you a gentle crunch, then the buttery sweetness slowly melts away.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups (375 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 1 cup (225 g) unsalted butter, softened
  • 2 large whole eggs + 3 large egg yolks
  • 1½ tsp vanilla extract or zest of 1 large lemon
  • A pinch of salt

Instructions
 

  1. Cream the butter and sugar:
    In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This step gives the cookies their delicate, buttery texture.
  2. Add eggs and flavoring:
    Beat in the egg yolks and whole eggs one at a time, mixing well after each addition. Stir in the vanilla extract or lemon zest, depending on your flavor choice.
  3. Incorporate the dry ingredients:
    Sift in the flour and salt gradually. Mix until you form a smooth, soft dough that’s not sticky. If the dough feels too soft, add a little extra flour, just enough to handle easily.
  4. Rest the dough:
    Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the butter firm up and makes shaping easier.
  5. Shape the cookies:
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    Roll small portions of dough into ropes about ½ inch thick and 5–6 inches long. Shape them into rings (bussolai) or “S” curves (esse di Burano).
  6. Bake:
    Bake for 15–20 minutes, or until lightly golden on the edges but still pale in the center. Avoid overbaking, they should stay crisp yet tender.
  7. Cool:
    Allow cookies to cool on a wire rack.

Notes

Use good butter: These cookies are all about simplicity, so the flavor of your butter really shines. Choose a high-quality unsalted butter for that rich, clean taste.
Don’t overmix the dough: Mix just until everything comes together. Overworking it can make the cookies tough instead of crisp and tender.
Shape with love: Traditionally, Buranelli are formed into rings or “S” shapes by hand. They don’t need to be perfect.
Rest the dough: Letting it chill for about 30 minutes makes it easier to shape and helps the cookies keep their form while baking.
Golden, not brown: Bake just until they turn light golden on the edges. They should stay pale and delicate, not dark or crunchy throughout.