Esse di Raveo

“S” Cookies from Raveo

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Preparation info

  • Makes about

    3 dozen

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

These crisp, buttery cookies are a specialty of the Carnia region, a subdivision of the Friuli that includes the provinces of Udine, Gorizia, and Pordenone.

Esse di Raveo (essis di Ravièi in the local dialect) are quickly made and keep well in a tin. Commercialized versions of the esse are found in Udine and other parts of the Carnia, but these are a purely homemade type.


  • 8 tablespoons (1 stick) unsalted butter, softened
  • ½ cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda


Combine the butter and sugar in a mixing bowl and beat for 3 or 4 minutes, until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle.

Add the egg and continue beating until the mixture is smooth. Mix the flour with the baking powder and soda. Sift the flour mixture over the butter mixture and stir it in gently with a rubber spatula.

Line 2 or 3 cookie sheets with parchment and pipe the batter onto the paper, using a pastry bag fitted with a ¼-inch plain tube (Ateco #2) in the form of S’s, about 3 inches long. Keep the esse at least 1 inch apart on all sides, so that they do not touch when they spread.

Bake the esse at 325 degrees for about 12 minutes, until they spread and turn a deep golden color. Carefully remove them from the cookie sheets with a thin spatula or pancake turner and cool them on racks. Store the esse in a tin between layers of wax paper.