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As promised, today I'm sharing a recipe from one of our own-MyLady.  They are an Italian biscuit-the weights are in grams, but my son was kind enough to help me convert them to the equal weights-but you will need a food scale, not measuring cups to do the recipe justice.

Try the "occhi di bue" recipe (it means bull's eyes), buttery biscuits with jam in the centre. I used home made orange jam and chestnut cream, but you can use whatever you prefer, jam, chocolate cream or gianduia (nut chocolate cream that is the typical chocolate here in Torino).  


 400gr flour – (14.11 oz)
120gr sugar – (4.24 oz)

 Lemon zest –

 1 egg yolk –
250gr butter – (8.8 oz)

 rhum, if needed and you like it - 4tsp maximum –

 jam, your favorite –

 icing sugar (powdered)

Mix together all the ingredients. Add rhum only if the pastry seems too firm. Keep refrigerated for about 30 minutes. Now roll out the dough and use a specific cutter to punch out the biscuits. Remember to make a hole in the centre on each biscuit that lies upon the other. Transfer the biscuits to a baking sheet and bake them at 180° C (350F ) for 10-15 minutes, they have to be light brown.
Cool down, then in the centre of each whole biscuit put some jam (about a tsp) and then overlap the biscuit with the hole so they can stick together. Once you've done, dust with icing sugar.  

Let me know if you made them!  

I would love to do more recipe sharing of this nature-so if you have a family or personal favorite-let me know!

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