Esse di Burano

In a large bowl, cream the softened Unsalted butter and Granulated sugar together until light and fluffy using an electric mixer.

Add the Egg yolks one at a time, mixing well after each addition until fully incorporated. Stir in the Dry Marsala wine, Vanilla extract, Lemon zest, and Fine sea salt.

Gradually add the 00 flour to the wet ingredients, mixing on low speed or by hand until a cohesive dough forms. Do not overmix.