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In her cookbook Cucina del Veneto, author Ursula Ferrigno notes that sweets have an vital place within the delicacies of the Veneto, the Northeastern area of Italy that lies between the Dolomites and the Adriatic Sea. Historically from the island of Burano, these butter cookies, often known as bussolai, are formed into rings or an “S” and are steadily loved as a merenda (mid-afternoon snack) or alongside espresso or wine.
Double zero flour, often known as “tipo 00,” is a finely milled wheat flour important for making many conventional Italian pastas and pizza dough, in addition to pastries. The wonderful texture of the flour produces an particularly flaky and scrumptious shortbread dough for these cookies. You’ll find 00 flour at many Italian grocery or specialty shops.
Substances
- 3 extra-large egg yolks
- ½ cup (100 g) superfine sugar
- 1¾ cups (250 g) ‘00’ flour
- 8 Tbsp. unsalted butter, cubed and softened
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. finely grated orange zest
- 3 tsp. vanilla extract
- Pinch wonderful sea salt
Directions
Step 1
Utilizing a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium pace till pale yellow and creamy, about 1 minute. Add the flour, butter, lemon and orange zests, vanilla, and salt, then combine on low till they’re totally integrated and the crumbly dough holds collectively when pinched between your fingers, 2–3 minutes. Cowl the bowl with plastic wrap and refrigerate for 1 hour.
Step 2
Place a rack within the middle of the oven and preheat to 350°F. Line two baking sheets with parchment.
Step 3
Divide the dough into 1-ounce parts, then use your arms to roll every portion right into a 4-inch log. Type every log into an “S” or ring form, then switch to the ready baking sheets, spacing about 2 inches aside.
Step 4
Bake till the cookies are pale on prime and golden brown on backside, 15–18 minutes. Switch to a wire rack to chill fully. The cookies could be saved in an hermetic container within the fridge for as much as 1 week.
