“Occhio di bue” cookies (jam-filled sandwich cookies)
Born in Germany, these cookies have become very popular throughout Europe.
- Difficulty
- Medium
- Prep Time
- 60 min
- Cook Time
- 10 min
- Servings
- 6 people
Ingredients
- Danilo Baking Powder for Desserts, 1 bag
- Vanilla-Flavoured Impalpable Sugar (250 g bag), to taste
- flour (type 00), 170 g
- butter, 100 g
- sugar, 80 g
- egg yolks, 80 g
- jam, to taste
- salt, a pinch
Method
In a bowl, combine flour, baking powder, butter, sugar, egg yolks and a pinch of salt. Mix the ingredients until a dough forms. Wrap the dough in cling film and let it rest for 30 minutes. Roll out the dough and cut out round shapes; you can even use a glass to make the circles. On half of them, cut a small hole in the center.
Place the discs on a buttered and floured baking tray, then bake for 10 minutes at 180°C.
Once cooled, spread jam on the whole disc and place the holed disc on top.
Sprinkle the edges of the biscuits with powdered sugar to create an “egg white” effect.
Place the discs on a buttered and floured baking tray, then bake for 10 minutes at 180°C.
Once cooled, spread jam on the whole disc and place the holed disc on top.
Sprinkle the edges of the biscuits with powdered sugar to create an “egg white” effect.