I decided to try the occhi di bue recipe (lit. trans. bull’s eyes), buttery biscuits with jam in the centre.
I used home made orange jam and chestnut cream, but you can use whatever you prefer, jam, chocolate cream or gianduia (nut chocolate cream).
- 400gr (1.75cup – 14oz) flour
- 120gr (½cup – 4oz) sugar
- lemon zest
- 1 egg yolk
- 250gr (1cup – 8oz) butter
- rhum, if needed (2cl – 4tsp maximum)
- jam, your favourite
- icing sugar
- Mix together all the ingredients.
- Add rhum only if the pastry seems too firm.
- Keep refrigerated for about 30 minutes. Now roll out the dough and use the specific cutter to punch out the biscuits.
- Remember to make a hole in the centre on each biscuit that lies upon the other, as you can see in the picture.
- Transfer the biscuits to a baking sheet and bake them at 180° C (350F – gas mark 4) for 10-15 minutes, they have to be light brown.
- Cool down, then in the centre of each whole biscuit put some jam (about a tsp) and then overlap the biscuit with the hole so they can stick together.
- Once you’re done, dust with icing sugar.
Recipe by Alda Muratore from La Cucina Italiana.