Italian Sandwich Cookies, a thin buttery cookie filled with your favorite filling, from a creamy Hazelnut filling to a little Jam or chocolate frosting. You won’t be able to stop at one!
Whenever I went to the bakery here in Italy my eyes and of course those of my kids would immediately go (and they still do) to these buttery Sandwich Cookies or as they are called here, Occhio di Bue (Bullseye).
I would usually buy a couple, naturally the ones filled with that creamy Hazelnut Filling, until I decided to make my own.
Recipe Ingredients
- Flour
- Butter
- Eggs
- Sugar
- Salt
- Nutella
- Jam
- Powdered sugar
How to make Occhi di Bue
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 eggs, 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 or glass form cookies slightly thicker than pie dough. Leave half the cutouts whole and the other half cut out a small form in the middle (heart, round shape, star etc).
Pre-heat the oven. Line 2-3 cookie sheets with parchment paper.
Place cut out circles whole and cutouts on prepared cookie sheets and refrigerate approximately 15 minutes while oven is heating.
Bake for approximately 10-15 minutes or until very lightly golden. Let cool completely. Place filling (1 teaspoon more or less of desired filling) on whole cookie and cover with the cut out cookie. Dust the the cookies with icing sugar if desired. Serve.
I have been perfecting this recipe over the past few years and I have to admit these are the winner. Thin buttery cookies filling with your favourite filling.
I had to yell at everyone to keep their hands off them until I got at least a couple of decent photos done. And then they didn’t last long.
I certainly didn’t have to worry about storage.
How to Store Occhio di Bue / Sandwich Cookies
Baked cookies should be stored in an airtight container for up to 5 days, or they can also be frozen in an airtight container for up to three months.
You can also freeze the unbaked cookie dough wrapped tightly in plastic then placed in an airtight freezer bag for up to three months.
What is Pasta Frolla?
Pasta Frolla is an Italian pastry dough that is used to make baked goods from cookies to pies. Including these Occhio di Bue.
A simple dough made with flour, butter, eggs, sugar and a pinch of salt. Although this dough should be refrigerated for at least one hour before using.
Other recipes made with Pasta Frolla
- Peach Filled Italian Crostata Bars
- Homemade Italian Apple Crostata
- Pasticiotti Italian Cream Filled Pastry
- Strawberry Filled Soft Italian Cookies
What is a good Filling for Occhio di Bue / Sandwich Cookies?
- Nutella
- Chocolate ganache
- Melted chocolate (let it cool and thicken)
- Jam homemade or store bought
- Your favourite frosting
If you really want to make them even yummier, dip half of the cut out cookie in melted chocolate, be sure to let it firm up then place it on the filling. So good!
And of course do like the Italians and sprinkle some of the top cookies with powdered sugar before placing them on the filling.
How to Make Occhio di Bue cut out Cookies
I used these Tescoma Cookie cutters to make the perfect size cookies and cut outs. I also brought my dough together with my Food Processor.
You could probably use a stand up mixer with the paddle attachment, unless of course you want to get those arm muscles working and do it all by hand!
They Italian Sandwich Cookies are a delicate flavour, with just the right amount of richness, but my oh my they are so worth it! You’ll just have to try it in order to understand! Enjoy!
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Occhio di Bue
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Occhio di Bue / Italian Sandwich Cookies
Ingredients
COOKIE DOUGH
- 1¾ cups all purpose flour
- ½ cup cold butter chopped
- 1 large egg
- 1 large egg yolk
- ¼ cup + 3 tablespoons granulated sugar (88 total grams)
- 1 pinch salt
FOR THE FILLING
- ½ cup Nutella (more or less)
- ¼ cup Jam of choice (more or less)
- 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
Nutrition
Updated from August 17, 2014.
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Priyanka says
How long you can preserve them ? And what should be the storage condition ?
Rosemary says
Hi Priyanka, these can be kept at room temperature in an airtight container for about 2-3 days or in the fridge for up to a week. They can also be frozen in a freezer safe container for up to 2-3 months. Hope this helps. Take care!
Diana says
Where oh where did you find that biscotti dish!!??
Rosemary says
Hi Diana, I know I love it too, I had it made on Etsy. 🙂
Lauren says
I made these for a friend’s birthday at work and I got three messages telling me how incredible they were….these were fun to make, I used Nutella and am so happy to have this recipe. Going to make so many for Christmas!!
Rosemary says
Hi Lauren, thanks so much, so glad they were a hit. And yes best with Nutella. Have a great week.
Sil Gallagher says
I notice there isn’t any vanilla extract in your recipe. Usually love the flavor of it in cookies, can I add it to this recipe?
Rosemary says
Hi Sil, sure if you want you can add it. Let me know how they turn out.
Anne says
A local Italian shop sells these and I thought why not try making these myself?! I made these yesterday and they turned out great!! A bit time consuming with the chilling and cutting, but so worth it! Delish! Thank you 🙂
Rosemary says
Hi Anne, thanks so much, so glad you enjoyed them. Take care.
Bharati says
I don’t eat eggs. So what can they be substituted ?
Rosemary says
Hi Bharati, in this recipe the egg gives the recipes binding and taste, you can leave it out and substitute with extra butter, start with 2-3 tablespoons until the dough comes together. Hope that helps.
P Bains says
Hello, do the eggs need to be boiled or are they raw?
Rosemary says
Hi Pavan, the eggs are raw. I hope you enjoy them.
Our Mini Family (@ourminifamily) says
Happy Sunday! Hope you’re having a FABULOUS weekend–just wanted to swing by and give you a huge “Thank you!” for linking up at Bewitchin Projects last week–and we’ve already got the party started again today, so be sure to come link up again here: http://www.ourminifamily.com/2014/08/bewitchin-projects-block-party-week-5.html
XO
~Cathy Mini~
OurMiniFamily.com
rose says
Thanks very much, and thans for the great link up party, just added my link!
Joanna says
Great recipe, I’ll be featuring it tomorrow at the Bewitching Projects Link Party !