Occhi di bue

Italian 20 Mins Prep · 15 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Cube the butter and place it in a food processor. Add the flour and 100g of icing sugar and pulse until the mixture resembles breadcrumbs. Separate the egg yolks from the whites. Add the egg yolks and vanilla extract. Pulse until the mixture comes together to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.
3. Roll the pastry out on a floured surface to 5mm thickness. Using a water glass, cut out 7cm rounds. Cut out a small hole in the centre of half the cookies. Brush the edges of the whole circles with the egg white and stick the cookies with the hole in them on top. Fill the centre with jam.
4. Refrigerate for 30 minutes.
5. Bake for 20 minutes, or until just golden.
6. Dust with icing sugar and serve. 

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