Occhio di Bue Cookies (Italian Jam Sandwich Cookies)

Jul 31
3 min read

Story of the Dish

Few Italian cookies are as iconic and nostalgic as the Occhio di Bue, literally translated as "Bull's Eye." Named after the round opening in the top cookie that reveals the bright center of fruit preserves, these elegant sandwich cookies have been a staple of Italian bakeries for generations.

Every Italian child has memories of finding them behind the glass display of the neighborhood pasticceria. Their appeal lies in their simplicity: two delicate buttery shortbread cookies filled with premium fruit preserves and finished with a generous dusting of powdered sugar.

Although raspberry preserves are the most common filling, many Italian pastry shops also prepare them with apricot, sour cherry, fig, pistachio cream, or chocolate-hazelnut spread. The secret to exceptional Occhio di Bue is an incredibly tender pasta frolla that practically melts in your mouth while remaining crisp enough to hold its shape.

Perfect alongside espresso, cappuccino, or afternoon tea, these cookies remain one of the finest examples of traditional Italian pastry.

Ingredients

Makes: 24 sandwich cookies

For the Pasta Frolla

3 cups (380 g) all-purpose flour
1 cup (225 g) cold unsalted European-style butter, diced
¾ cup (150 g) granulated sugar
2 large egg yolks
1 whole egg
1 teaspoon vanilla extract
Zest of 1 organic lemon
¼ teaspoon fine sea salt
1 teaspoon baking powder

Filling

1 cup (300 g) premium raspberry preserves

or
Apricot preserves

or
Sour cherry preserves

Finishing

Powdered sugar for dusting

Preparation

Prepare the Dough

Combine the flour, sugar, baking powder, and salt in a large mixing bowl.

Rub the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Add the egg yolks, whole egg, vanilla, and lemon zest.

Mix only until a smooth dough forms.

Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Cut the Cookies

Preheat the oven to 350°F (175°C).

Roll the dough to approximately ⅛ inch (3 mm) thick.

Using a 2½-inch (6–7 cm) round cookie cutter, cut an even number of cookies.

Using a smaller cutter, remove the center from half of them to create the classic "window."

Transfer to parchment-lined baking sheets.

Refrigerate the trays for 15 minutes before baking. This helps the cookies keep perfectly sharp edges.

Bake

Bake for 10–12 minutes, until the edges are lightly golden.

Do not overbake. Proper Occhio di Bue should remain pale with only slight golden edges.

Allow the cookies to cool completely on a wire rack.

Assemble

Spread approximately 1 teaspoon of preserves over each whole cookie.

Dust the cut-out cookies generously with powdered sugar before assembling.

Place the sugared cookie on top and gently press until the jam reaches the edge of the opening without overflowing.

Allow the cookies to rest for about 30 minutes before serving so the preserves settle properly.

Wine Pairing

These cookies pair beautifully with:

Vin Santo Toscano
Moscato d'Asti
Italian espresso
Cappuccino
Earl Grey tea

Chef Tips

Always use high-quality fruit preserves with a high fruit content (65–70%) for the best flavor.
Chill the cut cookies before baking to prevent spreading.
Dust the top cookies with powdered sugar before assembling to keep the jam perfectly clean.
For an elegant assortment, prepare three varieties using raspberry, apricot, and sour cherry preserves.
Store the cookies in an airtight container for up to 5 days. Their texture actually improves after the first day as the filling lightly softens the pastry.