Classic Italian Occhio di Bue Cookies with Jam and Nutella

Occhio di Bue (Italian Jam-Filled Cookies)

Servings: 22 pieces
Category: Desserts

Ingredients

Nutritional Information (per serving, approximate):

Instructions

To make these delightfully delicious Occhio di Bue cookies, the process begins with preparing the classic Italian shortcrust pastry. Here’s how to make them step by step:

1. Prepare the Butter and Flour Mixture
   Start by removing the butter from the fridge and letting it sit at room temperature for about 20 minutes. While the butter softens, place the flour and chopped butter pieces into a food processor. Pulse until the mixture takes on a sandy, crumbly texture.

2. Combine the Ingredients
   Once you achieve the right texture, transfer the mixture into a large mixing bowl. Sift the powdered sugar over the flour-butter mix and add the seeds from the vanilla bean. Crack in the eight egg yolks and sprinkle in a pinch of salt. Using your hands, begin mixing the dough, gently incorporating the ingredients together.

3. Knead the Dough
   Turn the dough out onto a clean, lightly floured work surface and knead it until smooth and elastic. The dough should be firm yet pliable—perfect for rolling out. Once it’s ready, shape the dough into a ball and wrap it tightly in plastic wrap. Let it chill in the refrigerator for at least 30 minutes.

4. Roll Out the Dough
   After the dough has chilled, lightly flour your work surface again. Take the dough ball and roll it out using a rolling pin. You should aim for a thickness of about half a centimeter (roughly 1/4 inch).

5. Cut Out the Cookie Circles
   Using a round cookie cutter (approximately 10 cm in diameter), cut out 22 circles from the dough. Arrange the circles on a baking sheet lined with parchment paper.

6. Bake the Cookies
   Preheat your oven to 180°C (350°F). Once the oven is hot, bake the cookies for 15 minutes or until they turn a light golden brown on top. Keep an eye on them to ensure they don’t overbake.

7. Cool the Cookies
   Once the cookies are done, remove them from the oven and let them cool completely on a wire rack. This cooling process will help prevent the jams from melting when you assemble the cookies.

8. Assemble the Occhio di Bue
   After the cookies have cooled, it’s time to assemble them. Spread a generous layer of your choice of jam or Nutella on the flat side of the whole cookies (about 20g per cookie). You can choose from plum jam, apricot jam, or Nutella depending on your taste preferences.

9. Top the Cookies
   Once the jam or Nutella has been applied, take the cookies with a hole in the center and gently place them on top of the jam-covered cookies. Press down lightly to create a beautiful sandwich.

10. Serve and Enjoy
    Your Occhio di Bue cookies are now ready! Serve them fresh with a steaming cup of tea or coffee for a sweet Italian treat that will impress friends and family alike.

Tips for Perfect Occhio di Bue Cookies

• Chill the Dough: Letting the dough rest in the fridge not only makes it easier to roll out but also helps the cookies hold their shape while baking.
• Choose Quality Jam: For the best flavor, opt for homemade or high-quality fruit jams. Plum jam is traditional, but apricot and other flavors are also delicious.
• Be Gentle When Assembling: The jam can be sticky, so handle the cookies gently when sandwiching them to avoid making a mess.

These Occhio di Bue cookies, with their sweet jam or Nutella filling, are a beloved treat in Italy and around the world. Whether you enjoy them for a special occasion or simply as an afternoon snack, these delicate, buttery biscuits are sure to be a hit at your next gathering.