Occhi di bue
4 from 1 vote

Occhi di bue

Course Cookies
Cuisine Italian
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 36 biscotti
Author Giulia


  • 250 g of light cane sugar
  • 500 g of butter, at room temperature
  • 60 g of egg yolks, about 3 yolks
  • 750 g of tender wheat flour
  • 1 tablespoon of vanilla extract
  • 1 pinch of salt
  • 350 g of apricot jam
  • Rice flour
  • Icing sugar


  • Work butter and sugar with the tips of your fingers, then add egg yolks, flour, a pinch of salt and the vanilla essence. Knead the ingredients just enough to have a smooth dough and press it together to form a ball. Slightly flatten the dough, wrap it in cling film, then put it in the fridge for at least an hour. You can keep it overnight, too.
  • After one hour remove the pastry from the fridge, knead it again until easy to handle, then roll it out with a rolling pin and some rice flour in a 5 mm thick sheet.
  • Cut out round cookies with a 8 cm wide cookie cutter. Cut out a round window in half of the cookies with a smaller cookie cutter (or choose the shape you prefer). Knead again any left dough, roll it out again and cut more cookies.
  • Preheat oven to 180°C and bake the cookies in batches for 11-12 minutes, until lightly golden. Let them cool down completely on a wire rack.
  • Pair the cookies with a spoonful of jam. Dust them with icing sugar and enjoy, or store in a tightly closed box.
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