Occhio di Bue / Italian Sandwich Cookies
Occhio di Bue cookies are delicate Italian sandwich cookies made from a buttery dough cut into circles with playful shapes in the top halves. Filled with a combination of Nutella and jam, they offer a mix of rich chocolate-hazelnut and fruity sweetness. The cookies are baked until just lightly golden, maintaining a tender texture that complements the creamy filling. Dusting with powdered sugar adds a final touch of sweetness and a traditional look. These cookies can be prepared ahead and are suitable for gifting or serving with coffee or tea.
Ingredients
COOKIE DOUGH
- 1¾ cups all-purpose flour
- ½ cup butter cold, chopped
- 1 large egg
- 1 large egg yolk
- ¼ cup sugar 88 total grams, 3 tablespoons, granulated
- 1 pinch salt
FOR THE FILLING
- ½ cup Nutella (more or less)
- ¼ cup jam more or less, of choice
- 2-3 tablespoons powdered sugar for dusting
Instructions
COOKIE DOUGH
- Using either a (food processor, stand up mixer or by hand) add the flour and salt to the bowl, make a well in the flour and add the egg and yolk, lightly mix (pulse, with a fork or beat just to wet the flour), add the sugar and mix, then add the chopped butter and mix to form a smooth compact dough, wrap in plastic and refrigerate for an hour.
- Remove the dough from the fridge and knead a few times to soften up the dough. Using a small round cutter (1.5 inches / 4 cm) or glass, form the cookies slightly thicker than pie dough (1/8 inch see photo). Leave half the cutouts whole and the other half cut out a small form in the middle (heart, round shape, star etc*).
- Pre-heat oven to 350F (180C). Line 2-3 cookie sheets with parchment paper.
- Place cut out circles whole and cutouts on prepared cookie sheets* and refrigerate approximately 15-20 minutes while the oven is heating.
- Bake for approximately 10-15 minutes or until very lightly golden. Let cool completely. Place 1 teaspoon more or less of desired filling on the whole cookie and cover with the cut out cookie. Dust the the cookies with icing sugar if desired before serving. Enjoy!
*Be sure to bake the small cut out forms on a separate cookie sheet because they only take about 5-6 minutes to bake.
Notes
- Store baked cookies in an airtight container for up to 5 days to preserve freshness.
- Frozen baked cookies can be kept for up to three months in an airtight container.
- Unbaked dough can be tightly wrapped and frozen for up to three months; thaw before rolling and cutting.
- Chilling the dough and cut cookies before baking helps retain shape and texture.
Nutrition Information
Nutrition Facts
Serving: 27 cookies
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 37mg | 2% |
| Potassium | 35mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.