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Zuccherini bolognesi, typical wedding sugar cookies from Bologna.

Servings: 6


  • 17.6 oz plain flour
  • 9 oz caster sugar
  • 7 oz potato starch
  • 3 eggs
  • 3.5 oz butter
  • 1.7 oz vanilla flavoured icing sugar
  • 1 bag baking powder
  • 1 lemon, zest only
  • 1 pinch salt


  • Mix flour, starch, caster sugar then sift in icing sugar and baking powder.
    Add lemon zest and salt, mix and then add butter, mixing until you have a crumbled mixture.
    Add eggs, one at time, knead until you have a smooth and quite solid dough.
  • Let it rest in fridge for about 30 minutes wrapped in cling film.
  • Take small pinches of dough, roll them between your hands until you have a short cord.
    Close it as a ring and put it on a baking tray lined with parchment.
  • Do it with all the dough and bake at 360°F for about 10 minutes ( check them very closely, they have to stay light gold!).
  • You can store them once cooled in a tin box for up to a week.