If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: "These little ‘S’-shaped biscuits are traditionally made at Easter and are perfect for dunking in your milky coffee in the morning. They have a very subtle vanilla flavor with just the merest hint of lemon. Esse biscuits are particular to Venice but I have been unable to discover the significance of the letter S. The only explanation that has been offered is that Venice is known as La Serenissima – The Serene One, but this seems a little tenuous to me. If anyone has any clues, please let me know." — Norman Russell
Recipe and headnote republished with permission from POLPO: A Venetian Cookbook (Of Sorts) (Bloomsbury USA, 2012). —Food52
Makes: 20 cookies
grams unsalted butter
grams caster sugar
grams Italian 00 flour or pizza flour
medium, free-range eggs
teaspoons vanilla extract
Zest of 1 lemon
Pinch of fine salt
1 to 2
tablespoons cold milk
- Place the butter and sugar in a food processor and whizz to combine into a soft paste. Add the flour, egg yolks, vanilla extract, lemon zest and salt. Add 1 to 2 tablespoons of milk gradually, adding the full amount (or more) if the mixture is too dry to be pliant.
- Place the mixture on a floured work surface and bring together. Wrap it up in clingfilm and place in the fridge for 1 hour.
- Preheat the oven to 170° C. Cut off pieces of the chilled dough and roll into cylinders, 15 centimeters long and 2 centimeters in diameter. Bend into S-shapes and put onto a baking tray lined with parchment. Bake in the preheated oven for 10 to 15 minutes, or until only just golden.
- Cool on a wire rack and store in an airtight container. They will keep for a good few days.
- This recipe is a Community Pick!