Italian cookies are delicious pastries made up of two biscuits filled with your favorite filling, from a creamy hazelnut filling to a little jam or chocolate glaze. They are called here, Occhio di Bue (Bullseye).
These Italian cookies are yummy and perfect for afternoon tea. In Italy we also enjoy them for breakfast or as a dessert after lunch. You can’t stop at one!
- DifficultyVery easy
- CostVery cheap
- Preparation time20 Minutes
- Rest time2 Hours
- Cooking time15 Minutes
- Cooking methodOven
- 3 cupsflours
- 1 cupbutter
- 2/3 cupsugar
Mix the flour with the sugar, a pinch of salt and the butter. Add the egg yolks and knead quickly. Form a loaf and wrap it with cling film. Let it rest for at least 2 hours in the fridge or overnight. After resting, spread to a thickness of 5 mm. Cut two biscuit discs with a pastry cup. For half of the biscuits, form a ring with a smaller pastry bowl. Bake in a baking tray lined with parchment paper 350°F (180 ° C) for 15 minutes. Leave to cool. Fill with hazelnut jam or cream and sprinkle with powdered sugar.
To work better, it is important to let the shortcrust pastry rest for at least 2 hours in the fridge but if you left it overnight it is better.
Baked cookies should be stored in an airtight container for up to 5 days, or they can also be frozen in an airtight container for up to three months.
You can also freeze the unbaked cookie dough wrapped tightly in plastic for up to two months.
You can fill these biscuits with any filling, jam, hazelnut cream and anything else you like.
After filling you can glaze your cookies with chocolate.