I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
Desserts
Occhi di bue biscuits with jam
The classic occhi di bue: crumbly shortcrust and a jam centre that stays soft. Perfect for breakfast and afternoon snacks, and simple to put together with a good artisan jam.
Method
- Work the flour quickly with the cold diced butter, the sugar, the eggs, the lemon zest and a pinch of salt, until you have a smooth ball of dough. Don't overwork it, or the pastry loses its crumbly texture.
- Wrap the dough in cling film and rest it in the fridge for at least 30 minutes: cold shortcrust rolls out better and holds its shape in the oven.
- Roll the pastry out to 4 mm thick and cut equal discs with a pastry cutter (about 5 cm). Arrange them on a tray lined with baking paper.
- Cut a hole in the centre of half the discs with a smaller cutter: these will be the tops of the occhi di bue.
- Bake in a conventional oven at 170°C (340°F) for 12-14 minutes, until the edges are just golden. Leave to cool completely: the biscuits are fragile while still warm.
- Fill the whole discs with a teaspoon of apricot (or strawberry) jam, without overdoing it so that it doesn't spill over the edge.
- Dust the cut-out discs with icing sugar and set them on top of the filled ones, so the jam shows through the middle. Leave to set for a few minutes before serving.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Extra Apricot Jam – Artisan, Preservative-Free
€7,90
Minnelea
Extra Strawberry Jam – Artisan, Preservative-Free
€7,90
For a centre that really shows, use a thick jam: apricot or strawberry are perfect. Ours is made with no added pectin and no preservatives.