Print

The Sweet Little Cookie I Fell in Love With in Venice

The Sweet Little Cookie I Fell in Love With in Venice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Buranelli di Burano, also known as Burano butter cookies, are a traditional Italian treat with just a handful of ingredients—but they deliver big on flavor. Crisp at the edges, soft in the middle, and rich with vanilla and butter, they’re perfect with coffee or tea, or just sneaked straight from the cookie tin.

Ingredients

  • Butter: 1 cup (2 sticks)
  • Eggs: 2 large eggs
  • Sugar: 3/4 cup granulated sugar
  • All-purpose flour: 2 cups
  • Vanilla: 1 teaspoon (or 1 teaspoon lemon zest, or a combination of both)
  • Salt: A pinch

Instructions

  1. Cream the Butter and Sugar: Start by beating the butter and sugar together until it’s pale and fluffy.
  2. Add the Eggs and Flavoring: Crack in the eggs one at a time and beat well after each. Stir in your vanilla or lemon zest (or both).
  3. Fold in the Flour: Gently mix in the flour and salt until a soft dough forms. If it’s too soft, chill it in the fridge for a while.
  4. Shape the Cookies: Roll the dough into little ropes and form them into rings or “S” shapes.
  5. Bake Until Just Golden: Place the shaped dough on a parchment-lined tray and bake in a preheated oven until the edges are lightly golden (don’t overbake).
  6. Let Them Cool: Transfer to a rack to cool completely. The cookies will crisp up as they cool.

Notes

  • Chill the dough if it’s too soft to shape, especially on warm days.
  • Try brushing them with egg wash for a slightly glossy finish.
  • A pinch of baking powder can make the cookies puffier.
  • Don’t overbake, as these cookies should remain pale and delicate.

Nutrition

Find it online: https://cookedbyandy.com/the-sweet-little-cookie-i-fell-in-love-with-in-venice/