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Ring-Shaped Venetian Cookies



To the uninitiated, these not-too-sweet ring-shaped cookies from the Veneto might seem dull and uninteresting. But Venetians love them and so do I. Called bussolà, from the word buca for "hole", they are perfect with coffee, tea, or dunking in wine.

These long-keepers are made from a dense dough that is best made in a food processor. Be sure to measure ingredients carefully, using metal or plastic measures for dry ingredients and glass measures for liquid ingredients. Flour should be lightly spooned into the measuring cup. Bussolà can also be formed in S-shapes.


4 cups King Arthur™ Unbleached, All-Purpose Flour

1 1/4 cups sugar

6 large egg yolks, slightly beaten

1 stick unsalted butter, softened

1 tablespoon vanilla extract

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

Grated zest of 1 lemon


Add the flour and sugar to the bowl of a food processor and pulse to blend. Add the egg yolks and butter and pulse to combine. Through the feed tube, add the vanilla extract, lemon juice, water, and zest. Process until a soft ball of dough is formed that is not sticky and leaves the sides of the bowl. If the dough crumbles when pressed between your fingers, add a few more drops of water. The dough should hold together and be smooth, not gritty to the touch.

Preheat the oven to 350ºF.

Transfer the dough to a work surface. Pinch off small egg-size pieces of dough and roll them under the palm of your hands into a 9-inch rope about the thickness of your small finger. Bring the two ends together and pinch them closed. Place the bussolà on lightly greased cookie sheets, spacing them about 1/2 inch apart.

Bake for about 15 minutes or until they are pale golden brown. Remove the bussolà to a cooling rack. When completely cool, store the cookies in airtight containers for up to 2 weeks, or freeze for longer storage.

This recipe is from BRINGING ITALY HOME by Mary Ann Esposito.

This recipe was featured on show 1113 - Venetian Treats.


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