Venetian biscuits: the recipes

After a good meal, nothing is better than coffee or an amaro served with a few artisanal biscuits. It’s a habit that blends conviviality and taste, especially when it comes to venetian biscuits: protagonists of the Veneto pastry tradition.

The tradition of venetian biscuits

The ancient biscuits of the region, originally created as travel or pantry sweets, are still prepared today following traditional recipes.

Among the best known are baicoli, bussolai di Burano, zaeti, baci in gondola and fave dei morti—each with its own story and a deep connection to local culture.

Today we can rediscover them with a modern twist, pairing them with the classic mascarpone cream or delicious Lazzaris jams, adding originality to a timeless tradition.

Let’s see how to prepare them!

“Baicoli veneziani”

Thin and golden, baicoli are the biscuits of Venetian sailors, created to last even during long sea voyages. Crumbly and light, they are perfect for dipping in coffee or cream.

Ingredients

For the first dough:

• 150 g all-purpose flour
• 15 g brewer’s yeast
• 1 glass lukewarm water

For the second dough:

• 250 g flour
• 50 g butter
• 50 g sugar
• 1 egg white
• A pinch of salt

Preparation

First, prepare a pre-dough by mixing lukewarm water with brewer’s yeast and the first part of the flour. Work until the mixture is smooth and uniform, then cover with a cloth and let rise in a warm place for about two hours, until it doubles in volume.

When the pre-dough is ready, move on to the second step: add the softened butter with sugar, salt, whipped egg white, and the remaining flour. Knead carefully until you obtain a soft yet compact consistency.

Shape and bake the loaves

Divide the dough into four small loaves, place them on a baking tray lined with parchment paper, cover with a cloth, and let rise again for about 1½ hours. When the dough has risen, bake in a static oven at 180 °C for about 15 minutes, until lightly golden but still soft.

Slice and toast

Once baked, allow them to cool completely and rest for at least two days covered with a cloth. After resting, slice thinly and bake again at 160 °C to finish the toasting, until crisp and golden.

The result is a light, dry biscuit, perfect when served with coffee, a sweet wine or mascarpone cream.

“Bussolai buranelli”

The symbol of the island of Burano, bussolai—or “buranei”—are immediately recognisable for their golden colour and unmistakable vanilla aroma. Originally made for fishermen, today they are an icon of Venetian pastry.

Ingredients

• 250 g all-purpose flour
• 150 g sugar
• 5 egg yolks
• 1 egg white, whipped
• 1 packet vanilla flavouring
• A pinch of salt

Preparation

In a bowl, beat the egg yolks with sugar until pale and frothy. Add the flour, vanilla and a pinch of salt, mixing carefully. Separately, whip the egg white and gently fold it into the dough.

Once you obtain a soft and uniform mixture, shape it on a floured surface into rings or “S” shapes—the two traditional forms. Place on a baking tray lined with parchment paper and bake at 170 °C for about 15 minutes, until lightly golden.

Sweet and fragrant, bussolai are perfect with a touch of orange marmalade, which gives a fresh citrus note to their buttery taste.

“Zaeti (o Zaleti) veneziani”

Zaeti, or “zaleti”, are the quintessential yellow biscuits of Veneto. Their name comes from the dialect word zai, meaning “yellow,” referring to the intense colour given by corn flour.

Ingredients

• 200 g all-purpose flour
• 150 g corn flour
• 150 g sugar
• 8 g baking powder
• 100 g butter
• 2 eggs
• 100 g raisins
• 1 tablespoon rum
• 50 g pine nuts
• Grated lemon zest
• A pinch of salt

Preparation

Soak the raisins in rum so they soften and release their aroma. Meanwhile, in a bowl mix both types of flour with the sugar, baking powder and a pinch of salt.

Add the softened butter, eggs and grated lemon zest, then the pine nuts and well-drained raisins.

Work the dough until soft but not sticky; form small balls about the size of a walnut. Place on a baking tray lined with parchment paper and bake in a static oven at 180 °C for about 20 minutes, until golden on the surface.

You can serve zaeti with a teaspoon of Lazzaris plum jam, enhancing their rustic flavour with a deeper, richer note.

“Baci in gondola”

Baci in gondola are small meringues joined by a thin layer of dark chocolate—a refined, light sweet reminiscent of classic baci di dama.

Ingredients

• 250 g egg whites
• 500 g icing sugar
• 100 g dark chocolate

Preparation

Whip the egg whites with the icing sugar until white and glossy. Using a piping bag, shape meringues on a baking tray lined with parchment paper and bake at 120 °C for about two hours.

Once cool, pair them with a thin drizzle of melted chocolate. The result is a crisp, delicate treat.

“Fave dei morti”

Fave dei morti are small biscuits, crisp outside and soft inside, scented with almonds and vanilla, and traditionally made in three colours: white, pink and brown.

Ingredients

• 2 egg whites
• 80 g pine nuts
• 120 g peeled almonds
• 200 g sugar
• ½ packet vanilla flavouring
• Icing sugar, to taste
• Natural colourings (alchermes, cocoa powder)

Preparation

Finely grind the almonds, pine nuts, sugar and vanilla until you obtain a smooth flour. Add the egg whites and knead.

Divide the dough into three parts: leave one natural; colour the second with alchermes; the third with a bit of cocoa.

After refrigerating for 30 minutes, shape walnut-sized balls, coat in icing sugar, and bake at 130 °C for about 10 minutes, until small cracks form on the surface.

Crisp and fragrant, fave dei morti are perfect with coffee or tea—a sweet break that is rich in tradition!

The classic pairing: mascarpone cream

Soft and enveloping, mascarpone cream is a timeless classic of Italian pastry. Its smooth texture pairs perfectly with the crumbliness of Venetian biscuits, creating a balanced contrast that delights from the first bite. A perfect way to end a meal with added sweetness.

Delicious alternatives with Lazzaris products

For those craving something different, Lazzaris jams and marmalades offer many tempting alternatives to traditional mascarpone cream. From the intense aroma of berries to the delicacy of apricots or strawberries, each variety adds a fresh twist that enhances Veneto’s pastry heritage with taste and refinement.

No matter what you choose, venetian biscuits will win you over with their authentic, timeless flavour.