State iniziando a scrivere la lista della spesa da fare durante questo fine settimana? Benissimo allora segnate anche uova, burro, farina, fecola di patate e vaniglia, così quando rientrate potete preparare questi golosissimi biscotti occhio di bue.

Ingredients

Ingredients for the shortcrust pastry:

- 200g flour 00

- 50g potato starch

- 80g icing sugar

- 125g butter in pieces

- extract of vanilla

- 2 yolks

For stuffing:

- "Natura & Tradizione" peach jam

 

Preparation

In a bowl mix the flour 00 with the potato starch and the icing sugar, then add the butter. Work the ingredients until you obtain a crumbled dough, then add the vanilla aroma and two yolks. Mix all until you obtain a soft ball. Wrap iti into a food-film and store in fridge fot about 1 hour.

In a bowl mix the flour 00 with the potato starch and the icing sugar, then add the butter. Work the ingredients until you obtain a crumbled dough, then add the vanilla aroma and two yolks. Mix all until you obtain a soft ball. Wrap iti into a food-film and store in fridge fot about 1 hour.

Spread the shortcrust pastry over a working table previously floured, and using a round biscuits  mould (diameter 8 cm) cut the disks. Then take the half of the disks and with another round biscuits mould (with a smaller diameter)make a hole in the middle of everyone.

Dispose all biscuits over a baking tray previously covered with a baking paper. Cook them in a pre-heated oven to 180° for about 12 minutes.

Let them cold and spread a layer of jam over the biscuits without hole, then close them with the other kind of biscuits. Sprinkle with icing sugar and serve.

 

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DISCOVER ALSO...

the other "Natura & Tradizione" jams