Photo kindly provided by Dolce Sicilia
1165 Lincoln Ave Ste 110 San Jose, CA
Biscotti Occhio di Bue or
Ingredients for 22 cookies:
In an electric mixer, combine the flour, sugar, and salt and mix well. Add the butter one piece at a time; continue to mix until the mixture looks crumbly, about 1 to 2 minutes longer. Add the vanilla and the egg yolks one at a time, mix on low until the dough just begins to form large clumps, about 30 seconds.
Turn the dough out onto the countertop and form into two 4-inch disks. Wrap in plastic and refrigerate until they begin to firm up, 20 to 30 minutes.*
Preheat the oven to 375° F. Roll out one of the dough disks to an even 1/8-inch thickness. Cut into desired shapes cutting a hole in the center of half the cookies. Place cookies on a parchment lined baking sheet about 1 1/2-inches apart. Repeat with second dough disk.
Bake until the edges of the cookies are light golden brown, about 10 minutes, rotating the baking sheet halfway through baking time. Cool cookies on wire rack.
To prepare cookies, spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies bottoms down. Dust the tops with some extra confectioners’ sugar. Store in an airtight container in the refrigerator for up to 1 week.