In Italian these biscuits are callde “ox eyes”, and they are two shortcrust pastry biscuits filled with jam. They are a classic of pastry and always irresistible.
| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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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