Still December it’s not here that I have already begin to churn out kilos of biscuits. First of all I show you theese that in Italy are called “ox eyes”, a trick that I prepare very often and that I also like really much. When I see theese biscuits it seems always holydays.

With a cup of tea, after dinner, a couple for breakfast, this biscuits are always fine and elegant, and have that vaguely  look “retrò”  that makes me love them so much. They are also easy to prepare, the recipe for your favorite shortcrust pastry is fine and there are no limits for the filling. My favorites are these, with apricot jam, but you can use your favourite, chocolate cream, pistachio, custard, cheese cream … or make many mixed, as I usually do when I take them to guests, so everyone can choose the one that inspires him.

Once filled, I let them rest for at least an hour before serving: the pastry absorbs some of the filling and prevents the two biscuits from slipping when you bite them. Well sealed in a tin box, they keep well for two or three days. I have never seen them survive for so long … They are perfect to put in a transparent bag with a beautiful bow, ready to become a greedy gift.

Shortcrust pastry biscuits, with apricot jam


  • 250 g all purpose flour
  • 100 g powdered sugar
  • 125 g butter, cold
  • 1 egg
  • 1 yolk
  • vanilla extract
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • apricot jam

Sift the flour and baking powder in a bowl. Combine the diced butter and knead with your fingertips to not overheat the butter, soaking the flour well, until you obtain a sandy-looking mixture. Make a well and add the egg, the yolk, the powdered sugar, the vanilla and the pinch of salt. Knead quickly, until the dough is uniform, elastic and smooth. Give the shape of a flattened ball, wrap in the film and let it rest in the fridge for at least an hour.

Pick up the pastry and with a rolling pin roll it out it on a lightly floured surface to a thickness of about 4mm. With a round pastry cutter make a lot of disks. In the half of them, with a smaller cutter, create the classic central hole. Knead again the leftovers and continue until the pastry is finished. Arrange the cut biscuits on one or more baking tray covered with baking paper and bake at 180 ° C for about 10-12 minutes, or until lightly brown. Let cool down and spread the jam on the whole disks and cover with the one with the holes. Sprinkle with powdered sugar and serve. Keet closed in a tin box for two / three days.


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