Italian Sandwich Cookies (Bake With Kids)
Have you ever heard of the Italian cookie called occhi di bue. They are a type of sandwich cookie that you will find throughout Italy, both in cafes and in pastry shops. They are also super easy and fun to make at home, which is exactly what we will show you today. Let’s make them!
These are the perfect recipe to bake with kids, whether you are a mum or a grandma! And baking is a wonderful activity suggested by the Montessori schooling method.
Italian Sandwich Cookies Recipe
Ingredients
Note: the original recipe calls for butter but we are replacing it with sunflower oil. The result will be a softer chewier cookie. Don’t worry though, it’s still crunchy!
- 2 eggs
- 1 cup white sugar or brown (200 gr)
- 1 cup sunflower oil (236 ml)
- 5 cups flour 00 (625 gr)
- Belmorso 45% Sicilian Pistachio Spread
- Belmorso 45% Italian Hazelnut Spread
- powdered sugar
Equipment:
- bowl
- 2 baking dishes
- parchment paper
- Electric whisk or hand whisk
- Flour/sugar sifter
- Cookie cutter. We are using flower and star shapes, but feel free to choose a different one.
- The cap of a bottle or a sac a poche
How to make them
- Add the cracked eggs and the sugar into your large bowl, and start whisking.
- Next, add the oil, the sifted flour, and whisk rapidly.
- Once you get your dough ball, and divide it into parts.
- Pre-heat your oven to 180 degrees Celsius.
- Take one of the dough balls and use your chose cookie cutter shape and cut the cookies. We are making 20 cookies, but you might have a few more or less, depending on your cookie cutter size.
- Layer all the cookie on your baking dishes, covered with parchment paper.
- Repeat the same process with your other dough ball to obtain another 20 cookies. This time, you also have to cut the centre, to create the hole. Layer on a separate dish. Feel free to combine the cookie dough from the centres you have removed and make an extra few cookies.
- Bake both dishes for 10 minutes.
- Once ready, take them out of the oven and leave to cool.
- After they have cooled, you can finish your Italian sandwich cookies as follows: take one cookie without the hole and spread your favorite Belmorso nut spread. We also have a nut free salted caramel one – Belmorso Salted Caramel Protein Cream. We are using 45% Pistachio Spread for the stars and 45% Hazelnut Spread for the flowers. They are both very indulgent.
- Top each cookie with another cookie with the hole.
- Layer all of the sandwich cookies on a serving dish and dust with powdered sugar. Enjoy!
Other Italian Cookie Recipes On The Blog
Raffiuoli Xmas Cookies (sweet cookies)
Italian Olive Oil Biscuits with pine nuts (savoury cookies)