Prep Time
2 hrs 10 mins
Cook Time
25 mins
Total Time
2 hrs 35 mins
Baicoli are Italian biscuits that are originally from Venice. They are often served with zabaglione and coffee.
Course: Dessert
Cuisine: Italian, Mediterranean, Vegetarian
Servings: 8 people
Author: Vera Abitbol
  • 3 cups flour
  • 4 tablespoons butter , soft
  • 4 tablespoons butter , melted
  • 3 tablespoons sugar
  • 1 tablespoon active dry yeast
  • ¾ cup milk
  • Juice of 1 orange (optional)
  • 1 vanilla pod , split and scraped
  • 2 pinches salt
  • 1 egg white
  1. Put the yeast in milk warmed to about 90 F.
  2. Make a well with ½ cup of flour and pour the milk and yeast mixture in the center.
  3. Knead for a few minutes.
  4. Form a ball, cut crosswise with a knife and let it rise at room temperature for 40 minutes covered with a cloth and away from drafts.
  5. Meanwhile, beat the egg white until stiff peaks form.
  6. When the ball has doubled in volume, put it on the countertop, incorporate the soft butter, a pinch of salt, the melted butter, the beaten egg white, the orange juice and the remaining flour premixed with the sugar.
  7. Knead vigorously for ten minutes, adding warm milk if necessary to get a nice, smooth dough.
  8. Divide into 4 parts, roll each part into a 12-inch long and 3-inch diameter sausage by giving them an oval shape and place on a baking sheet buttered and floured or lined with parchment paper. Leave enough space between the rolls.
  9. Cover with a cloth and let them rise again for 1 hour and 30 minutes.
  10. Preheat oven to 300 F.
  11. Bake the rolls for 10 minutes at 300 F and for 5 minutes at 410 F so that the dough does not form a thick crust.
  12. Cool for 3 to 4 hours.
  13. Slice the rolls with an extremely sharp knife at an angle into slices of 1/8 inch and arrange on a baking sheet.
  14. Preheat oven to 210 F and bake again for 10 to 12 minutes.