Bussolai, the biscuits from Burano

Bussolai or Buranelli is a biscuit specialty from Veneto that is particularly popular at Easter. However, biscuits are a sweet companion in Italy all year round. So better make more of them!

Provisions for sailors

Bussolai biscuits were originally similar to grissini, crispy breadsticks that were easy to store. For this reason, they became a favorite snack for fishermen and sailors. From the 15th century onwards, no ship left Venice without this pastry on board. Additionally, some bakeries specialized in making breadsticks. As a result, competition led to recipe improvements and the invention of a sweet version, which is now the most popular today. Interestingly, "Bussola" means "compass." The Venetian sailors didn't need a compass; instead, they used the scent of these biscuits to find their way home. Consequently, Bussolai became a symbol of homecoming and comfort for sailors returning to Venice.

The old biscuit factory

Burano is one of the islands in the Venice Lagoon. Today, it is known for its colorful houses and the equally colorful art of glassblowing. In the past, however, Burano was the center of Bussolai production, so they are often called Buranelli. The biscuits are available in either an S-shape or a circle. They are perfect for stocking up on; however, they are frequently gobbled up by guests and family. Consequently, I worry more about maintaining the supply than about storage. The biscuits should be kept dry and at room temperature.

Dipping is allowed!

Italians love to dip sweet bread in milk, a cornetto in coffee, and cookies in wine. They also dip bread in soup or sauce. Interestingly, this tradition goes back to a suggestion by Queen Elizabeth I of England. She once ordered her confectioners to make dry biscuits that she could dip in wine. Although this tradition was lost in most European nations, it remained stable in Italy.

📖 Recipe

Bussolai or Buranelli" biscuits

The original recipe from Burano Island of the Italian Carnaval and Easter cookies

[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 22 minutes mins

Course cookies, Dessert, sweets

Cuisine Italian, vegetarian

Servings 50 cookies

Calories 88.9 kcal

Equipment

• 1 food processor optional

Ingredients

 

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• 500 g flour
• 200 g butter
• 200 g sugar
• 6 yolks
• 1 egg
• 1 pkg vanilla sugar
• 1 lemon zest, untreated
• 1 dash rum
• 1 pinch salt

Instructions

 

• To make Bussolai shortcrust biscuits, pour all ingredients into a food processor. Knead the pastry dough until it becomes smooth. You can also knead the dough by hand.
• Wrap the dough in plastic wrap and let it rest in the fridge for an hour. Preheat the oven to 180°C (top and bottom heat).
• In the meantime, divide the dough into pieces and shape them into rolls on a smooth work surface. The rolls should have an even diameter of 1-1.5 cm. Cut the rolls into pieces and give them an S or circle shape.
• Bake the biscuits on the middle shelf of the oven for 11-12 minutes until they turn golden brown. Leave the Bussolai to cool on a wire rack and enjoy with a glass of wine or coffee.

Notes

Variations: Add chocolate chips to the recipe. Knead them into the dough as the last ingredient.

Nutrition

Calories: 88.9 kcalCarbohydrates: 11.7 gProtein: 1.5 gFat: 4 gSaturated Fat: 2.3 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1.1 gTrans Fat: 0.1 gCholesterol: 35.2 mgSodium: 29 mgPotassium: 15.5 mgFiber: 0.3 gSugar: 4.1 gVitamin A: 135.9 IUVitamin C: 0.2 mgCalcium: 5.9 mgIron: 0.5 mg

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Buon appetito!