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Tipical Venecian biscuits: BussolĂ  and Esse

500 g of 100% Italian Wheat - type 0 flour
240 g of sugar
170 g of butter at room temperature
2 pinches of salt
6 egg yolks
The ground peel of an untreated lemon

You can use a kneading machine to work the butter with the sugar and the lemon. Once the dough will be creamy, you can add the salt and the egg yolks a little at a time. Once these components have been blended, you can add the flour and you should knead just enough time to obtain a homogeneous texture (if you are using a kneading machine, you should have to knead at low-speed).
Once it is ready, compact it with your hands, wrap it with plastic wrap and let it rest in the fridge for at least 2 hours.
After this time, take it out of the fridge and heat your oven at 180° in static mode.
Divide your dough into 40 g each piece and then roll them up into 15 centimetres sausage shape.

For the Bussolà
Starting from the sausage shape, you should overlap the two ends to form a donut.

For the Esse
Starting from the sausage shape, you should fold the dough until you create a “S” shape.

Now you can put them on a baking pan (better if it is micro-perforated) covered with baking paper and then put them into the oven for almost 15/20 minutes. After this time, you have to turn down the oven temperature at 100° and let the biscuits rest into it for almost 10 minutes leaving the oven door open: that’s why in Italian they are called “bis-cotti” (bis-cooked), because they undergo a double cooking.
The Bussolà and the Esse will be ready when they appear golden on the top but at the same time not too dark on the bottom.
In cooperation with L’Ultima Fetta

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