These classic Occhi di Bue, literally “bull’s eye cookies,” are a timeless Italian bakery favorite.
Made with a tender shortcrust dough, filled with glossy amber jam, and finished with delicate dark chocolate drizzles, they’re the kind of cookies you’d find behind the glass at a traditional pasticceria.
Simple, elegant, and full of nostalgia — just like Nonna used to make.
DOWNLOAD PDF WITH BULL’S EYE COOKIES HERE:
Cooking Times & Servings
Prep Time: 25 minutes
Chilling Time: 30 minutes
Cook Time: 12–15 minutes
Total Time: ~1 hour 10 minutes
Servings: About 18–20 sandwich cookies
Ingredients
For the Shortcrust Dough
2 ½ cups all-purpose flour
¾ cup unsalted butter, cold and cubed
¾ cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon (optional but traditional)
Pinch of salt
For the Filling & Decoration
¾ cup apricot jam (or strawberry, raspberry)
3 oz dark chocolate, melted
Instructions
Make the Dough
In a large bowl, mix flour, sugar, and salt. Add cold butter and rub it in with your fingertips until the mixture resembles fine crumbs.
Add egg yolks, vanilla, and lemon zest. Mix just until a smooth dough forms.Chill
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.Roll & Cut
Preheat oven to 350°F (175°C).
Roll dough to about ¼-inch thickness on a lightly floured surface.
Cut half the cookies whole and half with a small round cut-out in the center (scalloped edges are traditional).Bake
Place cookies on a parchment-lined baking sheet.
Bake for 12–15 minutes, until lightly golden but still pale. Cool completely.Fill
Spoon or pipe a small amount of jam onto the solid cookies. Top with the cut-out cookies to form sandwiches.Decorate
Drizzle melted dark chocolate over the top in thin, irregular lines. Let set completely before serving.
Tips & Tricks
For sharp shapes, chill cut cookies for 10 minutes before baking.
Warm jam slightly for a smoother, glossier center.
Store cookies in an airtight container for up to 4 days.
These cookies freeze well unfilled for up to 1 month.
Nutritional Facts (Per Cookie – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 22 g |
| Fat | 9 g |
| Protein | 2 g |
| Sugar | 10 g |
BULL'S EYE COOKIES
Notes
Ingredients
For the Shortcrust Dough
- 2 ½ cups all-purpose flour
- ¾ cup unsalted butter, cold and cubed
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but traditional)
- Pinch of salt
For the Filling & Decoration
- ¾ cup apricot jam (or strawberry, raspberry)
- 3 oz dark chocolate, melted
Instructions
- Make the Dough
In a large bowl, mix flour, sugar, and salt. Add cold butter and rub it in with your fingertips until the mixture resembles fine crumbs.
Add egg yolks, vanilla, and lemon zest. Mix just until a smooth dough forms. - Chill
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes. - Roll & Cut
Preheat oven to 350°F (175°C).
Roll dough to about ¼-inch thickness on a lightly floured surface.
Cut half the cookies whole and half with a small round cut-out in the center (scalloped edges are traditional). - Bake
Place cookies on a parchment-lined baking sheet.
Bake for 12–15 minutes, until lightly golden but still pale. Cool completely. - Fill
Spoon or pipe a small amount of jam onto the solid cookies. Top with the cut-out cookies to form sandwiches. - Decorate
Drizzle melted dark chocolate over the top in thin, irregular lines. Let set completely before serving.
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