Despite of being a sugar-chocoholic, I am not a cookie lover. I don’t consider cookies interesting enough as type of sweets. And because sweets in general are unhealthy, I avoid eating cookies to compensate for the chocolates, the ice creams, the cheesecakes and the cream cakes that I normally enjoy a lot.
However there are types of cookies that I can have sometimes, for example Buranelli. These are round shaped hard cookies which you can find everywhere in Veneto area in Italy.
The reason why this cookies are called Buranelli is not because they contain a lot of butter (“burro” in Italian) but because they are traditional for the Venetian island Burano.
My homemade Buranelli didn’t become exactly like the ones, bought from Venice area, which I tasted some time ago. Nevertheless they were still decent. What I would like to improve next time is the texture of the dough so that it becomes more flexible and therefore the cookies to get thinner.
The recipe is adapted from here. I added the egg white just because my dough became friable and I wasn’t able to make the desired round shapes. I guess either my flour was not the right one for this type of cookies, or just the proportion of egg yolks vs. flour was not good (it is always tricky to define number of eggs in a recipe because they are different sizes).
I prepared the Buranelli for a charity event in our office.
So here is the recipe:
6 egg yolks
1 egg white
500 g all purpose flour
1 vanilla pod
Zest of 1 lemon
Pinch of salt
Whisk the egg yolks with the sugar. Keep the egg white aside (you will need it to soften the dough if gets too hard). Make a well from the flour and put in the middle the yolk mixture. Add the vanilla beans, the salt and the lemon zest. Add the softened butter (not completely melted but very soft) and start mixing with the flour. Work the dough by hand, until it becomes flexible but not sticky.
Wrap the dough in film and let it cool for ½ hour in the fridge.
Cut slices from the dough and roll into thin rolls. Place them on a cookie sheet lined with baking paper and bake in a preheated oven at 170ºC for about 15 to 20 minutes. Bake until golden, but not brown.
These cookies are harder, so they are best with a cup of café latte 🙂
For the same charity I prepared a new kind of biscuit truffles.
200 g lemon flavoured biscuits
3 cocoa biscuits
125 g cream cheese
100 g white chocolate
25 g milk chocolate
1 spoon powdered sugar
20 ml rum or cognac
1 tea spoon cocoa powder
25 g butter
Crush or blend the lemon biscuits until resembling breadcrumbs (if you don’t have a blender, press them with a cup or a thick glass). Whisk the cream cheese with the powdered sugar. Combine with the biscuits and the rum. Continue whisking until homogeneous. Break the two types of chocolate in small pieces and put them in a heatproof bowl. Place the bowl over shimmering water, making sure it doesn’t touch the water. Stir until the chocolate melts. Add the biscuit mixture to the melted chocolate. Combine all the products well and let cool for ½ hour in the fridge.
After cooled the biscuit dough should not be sticky. Using dry hands roll the mix into small balls.
Crush the cocoa biscuits and combine them with the cocoa powder. Roll the balls around the biscuits and cocoa until well covered. Keep them in the fridge.