Leave the dough in the mixing bowl and place the bowl in a larger bowl of boiling hot water in the oven (turned off), for at least one hour.

Divide the dough in roughly 6 long, oval shapes, each roughly 3 inches in width. Cook in the oven for 10 minutes at 300, and then increase the temperature to 430 until completely cooked (approx 1 hour). Remove from the oven and let cool completely. Then slice the 6 oval shapes thinly into organic cookies, and put them back in the oven to “toast” for 20 min at 120 – 175.

Dip in hot tea, coffee, or hot chocolate. Or serve with zabaglione cream or a sweet desert wine.

Bussola Buranello –

Organic Food Ingredients: 6 egg yolks, 1 cup butter softened at room temperature, 1 cup sugar, 2 cups flour, a dash of extract (choosed between, vanilla, lemon or anise, the island tradition), a dash of salt.

On a kitchen workspace, form a volcano shape with the flour, and in the middle create a crater where you add the softened butter (not melted).

In a bowl, lightly beat the eggs with the sugar. Then add this to the butter /flour mixture, and quickly mix /knead with your hands.

Take the dough and create the desired cookie shapes (outline of a circle or backwards “s”) and cook in the oven at 350 until done.

Modern versions add dark chocolate chips, raisins, or substitute a bit of the white flour with coconut flour.

Serve these organic treats at home along with your usual array of organic foods or try them on your friends at your next gathering. Bring to your table a culinary, organic, pastry delight which is centuries old, yet enjoyed every day by Venetians and tourists alike.