Venetian S-shaped biscuits (bussolai)

Easy, simple vanilla biscuits with the zest of both orange and lemon. The S-shape makes them perfect to dip into a goblet of wine.

Credit: Paola Bacchia

• serves

  10-12

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 egg yolks
• 90 g (3 oz) caster (superfine) sugar
• 100 g (3½ oz) unsalted butter, at room temperature
• 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
• pinch of salt
• finely grated zest of 1 lemon
• finely grated zest of ½ orange
• 1 vanilla bean, split lengthways and seeds scraped

Chilling time: 1 hour

Instructions

1. Beat the eggs and sugar with an electric mixer until the mixture is pale and fluffy. Add the butter and beat until well combined. Add the flour, salt, lemon and orange zest and vanilla seeds, and mix with a spoon and then your hands until well incorporated. Wrap the dough in plastic film and let it rest in the fridge for at least 1 hour.
2. Preheat the oven to 170°C (340°F). Line a large baking tray with baking paper.
3. Using about 30 g (1 oz) of dough per biscuit, form the dough into 10-cm (4 in) logs and bend them into an S-shape. Place them on the prepared tray and bake for 15–17 minutes until they are golden underneath but still pale on top. Cool completely on the tray before eating. The biscuits will keep in an airtight container for several weeks.

 

Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.