Burano Butter Cookies
Burano Butter Cookies are classic Italian butter cookies made with egg yolks, butter, lemon zest, and flour, shaped into traditional forms and baked until lightly golden and tender.
Print
Pin
Servings: 12 cookies
Ingredients
- 3 large egg yolks at room temperature
- ½ cup granulated sugar
- ½ tsp rum or ½ tsp almond or orange extract for a non-alcoholic version
- 1 tsp finely grated lemon zest
- 2 cups all-purpose flour
- 7 tbsp unsalted butter softened to room temperature
- 1 large egg white lightly beaten
Instructions
- In a large mixing bowl, whisk together the egg yolks, granulated sugar, rum (or extract), and lemon zest until the mixture is smooth and well combined.
- In a separate bowl, add the flour. Using a pastry cutter or clean hands, cut the softened butter into the flour until the mixture resembles coarse crumbs.
- Add the egg mixture to the flour-butter mixture and gently mix until a soft dough forms. Shape the dough into a large log, wrap tightly in plastic wrap, and refrigerate for 20 minutes to allow the dough to firm.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a thin rope and shape into an “S” or “O” form. Place the shaped cookies onto the prepared baking sheets, spacing them slightly apart.
- Lightly brush the tops of the cookies with the beaten egg white.
- Bake for 13 to 18 minutes, or until the cookies are lightly golden around the edges while remaining pale on top.
- Remove from the oven and allow the cookies to cool slightly before serving.
Notes
To make Burano Butter Cookies gluten free, substitute the all-purpose flour with a certified gluten-free all-purpose flour blend suitable for baking. Ensure the blend contains a binding agent such as xanthan gum for proper structure. Texture may vary slightly, but the cookies will remain tender and flavorful.