Nutella ox eyes are easy to prepare at home and give great satisfaction even to those who are beginners in the kitchen. Perfect for a delicious snack or a super delicious breakfast, these filled biscuits refer to childhood and trays full of delicious pastries. Good, crumbly and beautiful to look at, they are a must-try recipe.
EASY RECIPE EXECUTION
PREPARATION 30 MIN
COOKING 10 MIN-12 MIN
REST PLACE IN THE REFRIGERATOR
REST 60 MIN
PORTIONS 4-6 PORTIONS
INGREDIENTS FOR 12 COOKIES
200 g of flour 00
100 g of cold butter
80 g of powdered sugar
2 egg yolks
1/2 vanilla bean
1 pinch of salt
Nutella Hazelnut spread ( see below the recipe )
The Ox eyes with Nutella are crumbly shortcrust biscuits, two overlapping discs that enclose a heart of the most famous hazelnut and chocolate cream in the world. Beautiful to look at, they are also very easy to make at home and the end result is very satisfying. An hour of rest of the pasta and in a relatively fast time, after a short cooking in the oven, here are ready the perfect sweets for a delicious snack or a special breakfast.
The ox-eye biscuits take their name from their shape which, so rounded, recalls the placid eyes of a cow and which in the original version, that is stuffed with apricot jam, and without icing sugar on the surface, also resemble the classic cooked egg. in the pan. In any case, whatever their filling, they are prepared and tasted throughout Italy and in the memory of many, they refer to the windows of childhood pastry shops.
The possible variations are endless. By enriching the shortcrust pastry with almond or hazelnut flour and decorating the upper disc with a star or a little heart, they become perfect Christmas cookies. To fill them you can choose a grandmother’s jam, like this delicious peach or a homemade version of hazelnut and chocolate cream. Without forgetting that they are equally good and delicious even prepared with a gluten-free shortcrust pastry and perhaps sprinkled with granulated sugar, chopped hazelnuts or flaked almonds.
Continue to work until you get a homogeneous paste. Give it the shape of a loaf, wrap it in cling film and let it rest in the refrigerator for at least 1 hour. After this time, roll it out with a rolling pin on a lightly floured pastry board to a thickness of 5 mm. Using a 6 cm diameter circular pastry cutter, cut out many discs.
Arrange them on two baking sheets lined with parchment paper. Using a smaller pastry cutter, 1 cm in diameter, make a central hole in half of the prepared shapes. Bake the biscuits in the preheated oven at 180 degrees for about 10-12 minutes or until lightly browned. Remove from the oven and let cool. Sprinkle the pierced crowns with icing sugar, just heat the Nutella in the microwave or in a bain-marie (this will make it easier to roll it out) and use it to pair the biscuits. The Nutella ox eyes are ready to serve and can be kept for 4-5 days in a tin box or covered with a glass bell.
NUTELLA HAZELNUT SPREAD
A delicious recipe to prepare home made in just a few minutes: the hazelnut spread is a real delight, perfect for creating desserts, to be enjoyed on bread or, why not, directly with a spoon!
Find out how to do it
90 g of toasted hazelnuts
150 g of extra-fine sugar
100 g of dark chocolate
100 g of milk chocolate
150 g of milk
50 g of condensed milk
80 ml of seed oil
EASY RECIPE EXECUTION
PREPARATION 10 MIN
COOKING 6 MIN
HOW TO PREPARE: SPREADABLE HAZELNUT CREAM
Step 1. Put the hazelnuts in the blender bowl along with the sugar for 4 minutes on a fast speed
They must become a workable paste, if necessary open the bowl several times and mix with a spatula.
Step 2. Add the chopped dark and milk chocolate. Close, set the mixer for 1 minute at medium speed,
Step 3. Assemble the mixing blade, add Ingredients 3 and knead for 6 minutes at a temperature of 50 ° and medium speed.
With the blade, blend everything for about 1 minute at a fast speed.
Pour the cream into the airtight sterilized jar and store in the refrigerator for 2 hours before serving.