Bussolai or Buranelli" biscuits
The original recipe from Burano Island of the Italian Carnaval and Easter cookies
Equipment
- 1 food processor optional
Ingredients
- 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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