These supremely pilferable shortbread biscotti, with their big jammy ‘eye’, found across bars in Italy, are a bit like giant jammy dodgers
with a big jammy ‘eye’ are found all across bars in Italy, and are a bit like giant jammy dodgersbullseye biscuits that sit behind glass-fronted counters in bars all over Italy. Pale pairs of shortbread biscuits stuck together with jam, a hole in the top biscuit exposing a large, smooth, orange eye. Sometimes there will be smaller bullseye biscuits, too, maybe with fluted edges and a jammy dodger-style strawberry heart instead of an eye. Nutella can also be used as a filling.
When my son was small, and before the owner sold up to be a music producer, we used to go to a bar on the way home from the train station. I had noticed their biscuits, of course, but never eaten one until my son pleaded, as if his life depended on it, to have one for breakfast. Large for an adult,are enormous when you are four, overwhelming even, and he held it in front of his face and stared, hypnotised by the jam, all the way home.
You will need about 100g jam. My preference is apricot or cherry, but most flavours work – the smoother and stickier, the better, so it sets into smooth, glistening eyes and acts like glue, sealing the pairs of biscuits firmly. While soft jam will work, if you wish to make it a bit thicker, pass it through a sieve and let it bubble and reduce in a pan over a medium flame for a few minutes.
Heat the oven to 180C /350F/gas 4 and prepare a baking tray lined with parchment. Working on a lightly floured board, roll the dough until about 3-4mm thick , then use a 6-8cm cutter to form round biscuits. Count them , then using a smaller cutter or bottle top, remove the centre from half of the rounds. Transfer all of the rounds to the baking tray – you might need to work in batches – and bake for 12 minutes or until lightly golden.
Leave the biscuits to cool completely, before spreading jam on the bases, leaving a 1cm margin as the jam will spread. Sandwich each jammy round with a biscuit with an “eye”. If you wish, dust with icing sugar before serving.
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