These Burano Butter Cookies (Buranelli di Burano) are a classic Italian treat, famously known for their delicate, crumbly texture and simple, buttery flavor. They originate from the colorful island of Burano, near Venice.
Here is a detailed, easy-to-follow recipe based on your ingredients.
🍪 Burano Butter Cookies (Buranelli di Burano)
Delicate, crumbly, and not too sweet—these traditional Italian cookies melt in your mouth.
Prep time: 20 mins (+ 30 mins chilling) | Cook time: 15-18 mins | Makes: About 24-30 cookies
📝 Ingredients
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3 large egg yolks, room temperature
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½ cup (100g) granulated sugar
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½ tsp rum (or rum/almond/orange extract for a non-alcoholic version)
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1 tsp lemon zest (from about 1 lemon)
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2 cups (250g) all-purpose flour, plus more for dusting
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7 tbsp (100g) unsalted butter, room temperature, cubed
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1 large egg white, lightly beaten (for the glaze)
👩🍳 Instructions
1. Make the Dough
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In a medium bowl, use a hand mixer or stand mixer with a paddle attachment to beat the egg yolks and sugar together on medium-high speed until the mixture is pale, thick, and forms a ribbon when you lift the beaters (about 3-5 minutes).
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Beat in the rum (or extract) and lemon zest.
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Reduce the mixer speed to low and gradually add the flour until just combined.
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Add the softened butter a few pieces at a time, mixing until the dough comes together. It will be soft and slightly sticky.
2. Chill the Dough
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Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a smooth ball.
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Flatten the ball into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 1 hour). This makes the dough easier to roll.
3. Shape the Cookies
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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On a lightly floured surface, roll the chilled dough out to a ¼-inch thickness.
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Use a 2-inch fluted round cookie cutter (or a simple round cutter) to cut out the cookies. Re-roll the scraps and continue cutting until all the dough is used.
4. Glaze and Bake
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Place the cookies about 1 inch apart on the prepared baking sheets.
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Lightly brush the top of each cookie with the beaten egg white. This will give them a beautiful, shiny finish.
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Bake for 15-18 minutes, or until the edges are just barely starting to turn a very light golden brown. The tops should remain pale.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Pro Tips for Authentic Buranelli
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Don’t Overbake: The key to their delicate texture is to remove them from the oven while they are still very pale. They will continue to firm up as they cool.
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Room Temperature is Key: Using room temperature egg yolks and butter is crucial for properly creaming the ingredients and achieving a smooth, homogenous dough.
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Traditional Shape: While rounds are common, a more traditional shape is a simple “S” or a knot. You can roll pieces of dough into 3-inch ropes and shape them accordingly.
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Storage: Once completely cool, store them in an airtight container at room temperature for up to a week. They are perfect with a cup of tea or coffee!
Enjoy these little bites of Venetian charm! 🇮🇹✨