Dish

Occhio di bue

Ox-eye

Occhio di bue are made with a simple blend of flour, sugar, butter, and eggs. The dough is rolled out and cut into circles, then baked until golden brown. These cookies are often filled with jam or chocolate, and can be enjoyed on their own or with a cup of espresso. Occhio di bue are a beloved treat in Italy, and are often given as gifts during the holiday season.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cookie

Origins and history

Occhio di bue have been a part of Italian culinary tradition for centuries, with the first recorded recipe dating back to the 16th century. These cookies were originally made by Venetian bakers, and were often served to sailors as a long-lasting snack during long voyages. Today, Occhio di bue are enjoyed throughout Italy and are a popular souvenir for tourists visiting Venice.

Dietary considerations

Occhio di bue are not suitable for those with gluten or dairy allergies, as they contain both wheat flour and butter. They are also high in sugar and should be enjoyed in moderation.

Variations

There are many variations of Occhio di bue, with some recipes calling for the addition of nuts or dried fruit. Some bakers also add a touch of orange or lemon zest to the dough for added flavor.

Presentation and garnishing

To make Occhio di bue look extra festive, try filling them with different colors of jam or chocolate. You can also dust them with powdered sugar for a snowy effect.

Tips & Tricks

When making Occhio di bue, be sure to use high-quality butter for the best flavor. You can also experiment with different fillings to make them more unique.

Side-dishes

Occhio di bue can be enjoyed on their own or with a cup of espresso. They are also a great addition to a dessert platter or cookie tray. For a festive touch, try filling them with red or green jam for a pop of color.