The last time I was in Venice my family and I stepped into this beautiful little bakery, filled to the brim with breads, cookies and sweet treats. Many of them I didn’t recognize but there was one specific tray that caught my eye. It was filled with buttery yellow S and O shaped cookies called Buranelli. Seeing these brought back the memory from my very first trip to Italy. I was walking around by myself and for some reason this particular cookie struck me while peaking into the window of a bakery. I got just one and took it to go. I walked through quiet streets and by sparkling canals, just roaming happily and savoring every delicate beautiful bite.

When I saw them on this last trip I had to get some and relive the memory again…this time with my babies by my side :)

Buranelli Cookies come from the Island of Burano in the Venetian lagoon. There are two classic shapes to Buranelli cookies - the O shaped "bussola" (compass in Italian) and the S shaped "Esse" cookie. The compass is curled up into a circle and the S cookie is in the shape of a backwards S. The taste is that of a sweet buttery type of shortbread cookie and tastes so Italian! They have a very pleasing texture…a little soft and a little crunchy at the same time. They do not need to be dipped in coffee or vin santo though to be enjoyed. Their light yellow color comes from the egg yolks and citrus zest.

They are delicious and sure to help you make beautiful memories!

THE INGREDIENTS FOR BURANELLI COOKIES

1 Stick chilled unsalted butter, cut into pieces
2 Cups all-purpose flour
2/3 Cup granulated sugar
4 Large egg yolks at room temperature, lightly beaten
1 Teaspoons vanilla extract
1 Teaspoon finely grated lemon zest
1 Teaspoon finely grated orange zest

THE PREPARATION

In a bowl mix together the flour and sugar and then using a pastry cutter or fork, cut the butter into the flour mixture until crumbly. You can also use your fingers, rubbing your fingers together to flatten out and crumble up the pieces of butter.
In a small bowl, stir together egg yolks, vanilla, and lemon & orange zest. Add the egg yolk mixture to the flour mixture and mix until the dough comes together. If the dough is not coming together because it is too dry get an additional egg yolk and add just half. If it still needs more add the other half.
Shape the dough into 2 logs approx. 8” long each. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Line two baking sheets with parchment paper.
Working with 1 log at a time, slice the dough into 12 equal slices. Roll each slice into a rope about 6 to 7 inch long.
Shape into a backward S (esse) cookie or the O (bussula) cookie. For the O cookie, lightly press the ends together.
Place the shaped cookies on the lined baking sheet and refrigerate for 15 minutes.
Shape the remaining refrigerated dough and refrigerate.
In a preheated 350 degree oven bake the cookies for about 15 minutes or until the cookies just begin to brown on the bottom and maybe a bit at the tips of the Esse cookies.
Cool completely and enjoy! Store in an airtight container for up to 7 days.
P.S. I think these cookies are even more delicious on day 2 or 3 so don’t be afraid to make them ahead of time.