Last updated on December 7th, 2025
Each region in Italy has its own recipe for a local cookie and today I am sharing with you Venice’s famous and beloved bussolai recipe. It’s a simple Venetian butter cookie that’s perfect for any occasion.
Whether you’re an experienced baker, a newbie in the kitchen or just dabbling in Italian baking for the first time, this Venetian butter cookie is for you! Simple and satisfying, these bussolai cookies are hard to mess up… which makes it a fun recipe for small kids in the kitchen.
I’ve been living in Italy since 2012, and I’ve loved making my way through all of its regions. I’ve picked up so many great recipes along the way, including these Venetian bussolai.
Perfect for afternoon tea, merenda (snack time) or with a cup of coffee in the morning, these Italian shortbread cookies really are perfect for any occasion!
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Venetian Butter Cookie (Bussolai) Pronunciation
In Italian, these Venetian butter cookies are called bussolai, pronounced boos-soh-lie.
Listen to the pronunciation of bussolai here:
Fact: The name bussolai may come from the Venetian word buso meaning hole, referring to the round shape of these cookies.
What Are Venetian Butter Cookies (Bussolai Cookies)?
Bussolai cookies, sometimes called or labeled buranelli, bussolà, buranei or essi cookies are one of the most famous foods from Venice. They are made from a simple dough of butter, sugar and flour with a bit of flavoring (each Italian nonna has her own recipe!), similar to a shortbread cookie.
These cookies, like all Italian cookies, have a story behind them. Bussolai cookies were originally made to last a long time for Venetian fishermen who would go out to sea for weeks at a time and need a sweet treat that would stay fresh during their voyage. In fact, the island of Burano has become the iconic spot to try and buy these cookies in Venice.
Over time, these cookies have changed in shape and today, you may see them made into the classic ring shape or into an ‘S’ shape or esse, as we say in Italian. Over time, bussolai cookies became beloved by all Venetians and were often served for dipping in a sweet wine for dessert. But the ring shape didn’t fit well into the small digestivo glass and thus, the form ‘S’ was created to better suit a small after-drink glass.
Today in Venice, you will find both shapes at bakeries and cafes including on the island of Burano at the famous Palmisano Carmelina bakery, where you can buy the traditional ring shape as well as the S shaped bussolai cookies.
How And When Venetians Eat Bussolai Cookies
Because these Venetian butter cookies are so simple and everyday, they can really be enjoyed in any moment and with any drink. Most commonly, however, Venetians will eat bussolai cookies with:
In addition, this is a popular snack for kids or afternoon pick me up.
Good To Know: Bussolai cookies are easy to bring back and last a long time, making them one of the most popular food souvenirs from Venice or gifts to bring back from Italy.
Ingredients For Venetian Butter Cookies (Bussolai)
Flour
You will need 4 cups (500 grams) of cake flour (00 flour in Italian).
Butter
Soften 10 ½ tablespoons (150 grams) of butter. You can do this in the summer by leaving it out on the counter or microwaving it at 15 second increments at power level 3. The butter should be soft and malleable but not melted.
Sugar
Use ¾ cup white sugar (150 grams) in this recipe for Venetian butter cookies. If you want, you can use brown sugar for a more golden finish.
Egg Yolks
Egg yolks are what gives these Venetian butter cookies their golden hue. You will need 6 of them.
Other Ingredients
In addition, you will need:
- 1 teaspoon rum or vanilla extract
- Zest of 1 large lemon
- ½ teaspoon salt
How To Make Bussolai
In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, combine the sugar with the lemon zest. Add the softened butter and cream well until light and fluffy.
Add the egg yolks one at a time and beat well after each addition. Add the rum or vanilla extract.
Sift the flour with the salt in a separate bowl and gradually add to the butter mixture. Mix until just combined but do not beat.
Shape the dough into a log, cover with plastic wrap and let sit in the fridge for at least one hour but preferably 3. You may also let it sit overnight and bake the next day.
When you are ready to shape the bussolai cookies, preheat the oven to 350°F (180°C). Slice the dough into equal pieces and, with the tips of your fingers, roll each into a rope about 8 inches (21 cm) long with a slightly tapered end. Shape into a circle 2 ¼ -¾ inch (which will be about 6-7 cm in diameter) and place on a baking sheet lined with parchment paper. Alternatively, shape the dough into S shapes.
Bake the bussolai cookies for about 14-17 minutes or until they start to turn golden at the edges. Transfer to a wire wrack and let cool completely. Serve with sweet wine, tea or coffee.
Notes and Tips For Making Venetian Butter Cookies (Bussolai Cookies)
- When mixing in the flour, it’s important to mix the dough until the point in which the flour is just combined. Overmixing can create a tough cookie.
- When forming the cookies, stick to the same rule – don’t handle the dough too much or the cookies can get tough.
- If the dough is sticking, put it back in the fridge for 20 minutes or LIGHTLY flour your hands.
- Start with the minimum baking time as most ovens are slightly different.
Substitutions And Variations For Venetian Butter Cookies (Bussolai Cookies)
This recipe is pretty forgiving for Venetian butter cookies including what you do to the ingredients such as:
- Use regular flour instead of cake flour
- Use 3 regular whole eggs instead of 6 egg yolks (this will result in a lighter and less golden bussolai cookie)
- Use white sugar instead of brown sugar
- Add a combination of orange zest and lemon zest, or completely swap out the lemon for orange.
- Try another liquor or digestivo of your choice such as grappa instead of rum or vanilla extract.
- Shape into as large or small bussolai cookies as you like. In Venice, you will see them as large as a fist.
How To Serve Venetian Butter Cookies (Bussolai Cookies)
Venetian butter cookies are best enjoyed with a cup of coffee or tea in the afternoon. If you are serving them for dessert, opt for the ‘S’ shaped cookie best suited for dipping in sweet wine or other after-dinner digestif.
In Italy, they are also enjoyed for breakfast with coffee. Of course, Italian coffee is best and learn how to make it using a Moka pot!
How To Store Venetian Butter Cookies (Bussolai Cookies)
Venetian butter cookies can be stored in an airtight container for up to a month.
Venetian Butter Cookies (Bussolai)
Ingredients
- 4 cups cake flour (500 g)
- 10.5 tbsp softened butter (150 g)
- 3/4 cup brown sugar (150 g)
- 6 egg yolks
- 1 tsp rum or vanilla extract
- zest 1 large lemon
- 1/2 tsp salt
Instructions
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, combine the sugar with the lemon zest. Add the softened butter and cream well until light and fluffy.
- Add the egg yolks one at a time and beat well after each addition. Add the rum or vanilla extract.
- Sift the flour with the salt in a separate bowl and gradually add to the butter mixture. Mix until just combined but do not beat.
- Shape the dough into a log about 62.5 inches (6 ⅓ cm) diameter, cover with plastic wrap and let sit in the fridge for at least one hour but preferably 3. You may also let it sit overnight and bake the next day.
- When you are ready to shape the bussolai cookies, preheat the oven to 350°F (180°C). Slice the dough into equal pieces and, with the tips of your fingers, roll each into a rope about 8 inches (21 cm) long with a slightly tapered end. Shape into a circle 2 ¼ -¾ inch (which will be about 6-7 cm in diameter) and place on a baking sheet lined with parchment paper. Alternatively, shape the dough into S shapes.
- Bake the bussolai cookies for about 14-17 minutes or until they start to turn golden at the edges.
- Transfer to a wire wrack and let cool completely. Serve with sweet wine, tea or coffee.
Notes
- When mixing in the flour, it’s important to mix the dough until the point in which the flour is just combined. Overmixing can create a tough cookie.
- When forming the cookies, stick to the same rule – don’t handle the dough too much or the cookies can get tough.
- If the dough is sticking, put it back in the fridge for 20 minutes or LIGHTLY flour your hands.
- Start with the minimum baking time as most ovens are slightly different.
- Use regular flour instead of cake flour
- Use 3 regular whole eggs instead of 6 egg yolks (this will result in a lighter and less golden bussolai cookie)
- Use white sugar instead of brown sugar
- Add a combination of orange zest and lemon zest, or completely swap out the lemon for orange.
- Try another liquor or digestivo of your choice such as grappa instead of rum or vanilla extract.
- Shape into as large or small bussolai cookies as you like. In Venice, you will see them as large as a fist.
Do you like baking cookies? Check out my recipes for
Cantuccini
Ricciarelli
Mostaccioli
Bussolai
