Esse Buranei and Bussolà (Cookies from Burano)
Serves: 24
  • 6 egg yolks
  • 1 c./250 g sugar
  • 1 tsp. rum
  • grated zest of ½ lemon
  • 4 c./500 g flour
  • pinch of salt
  • 7 oz./200 g butter at room temperature, cut into pieces
  • 2 egg whites, beaten
  1. In medium sized bowl, whisk the egg yolks with the sugar until well combined.
  2. Add the rum and lemon zest and whisk another 30 seconds until well mixed.
  3. In the bowl of a stand mixer, combine the flour and salt. Add egg/sugar mixture and the butter and mix starting at a low speed and finishing at medium high until the dough becomes crumbly but holds together when you pinch it.
  4. Gather dough into a ball, cover in plastic and let sit in a cool place, not the refrigerator, for 30 minutes.
  5. While dough is resting, preheat oven to 300°F/150°C.
  6. There are several shapes to form the dough. Take a piece of dough the size of a golf ball and squeeze it gently to form a roll about 4” or 10 cm. Shape it into an “S”. You can also roll it a little longer and make it into a circle. Or if you’re not feeling creative, a log shape is just fine. The taste is the same but just watch the baking time depending on the shape.
  7. Brush with beaten egg whites.
  8. Bake on parchment covered baking sheets for 20-22 minutes until lightly golden.
Recipe by Ortensia Blu at