Occhi di bue

Occhi di bue

20 mins Prep · 15 mins Cook

These ‘ox eye’ cookies were named so because they resemble the eye of a bull. These are buttery, melt-in the-mouth cookies with a tangy jam filling

Created by Spinneys
Prep time 20 minutes
Cook time 15 minutes
Serves Makes 12
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 264
Fat 8.7g
Saturates 5.4g
Protein 3.2g
Carbs 43.2g
Sugars 22.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Preheat the oven to 180°C, gas mark 4.


Cube the butter and place it in a food processor. Add the flour and 100g of icing sugar and pulse until the mixture resembles breadcrumbs. Separate the egg yolks from the whites. Add the egg yolks and vanilla extract. Pulse until the mixture comes together to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.


Roll the pastry out on a floured surface to 5mm thickness. Using a water glass, cut out 7cm rounds. Cut out a small hole in the centre of half the cookies. Brush the edges of the whole circles with the egg white and stick the cookies with the hole in them on top. Fill the centre with jam.


Refrigerate for 30 minutes.


Bake for 20 minutes, or until just golden.


Dust with icing sugar and serve.