Nutella Bullseyes or Occhio di Bue con Nutella by Marla Gulley Roncaglia

Here’s a Nutella filled sandwich cookie that is delicious with or without the powdered sugar topping. My family like less sweet cookies. I made it for Nutella day but with Valentine’s day in mind, hence the cut out hearts on top. I like the subtle flavor of the buckwheat and tried to lighten it up with some fresh ricotta I had, but you can use all butter and white flour with great results as well.






Nutella Bullseyes or Occhio di Bue con Nutella

Makes 24 – 2 inch/ 4cm sandwiched cookies and several small hearts

1/2c (100g)butter, room temperature
2/3c (125g) sugar, I like organic raw cane sugar, but granulated is fine
1/2c (100g) ricotta
1 t vanilla
1 whole egg
1 yolk
3/4c (115g) buckwheat flour
1 1/2c (220g) white flour
2 t baking powder
pinch salt
**Nutella, enough to sandwich the layers together
I used almost half of a 400g jar of Nutella
Powdered sugar, optional if you prefer a less sweet cookie

Cream your butter together with the sugar till smooth. I mix mine with a flat whisk by hand. If using an electric mixer, don’t whip too much just till it is light and mixed well.
Add the ricotta and and vanilla. Mix well.
Add the whole egg and yolk and mix till completely incorporated.
Blend the 2 flours, baking powder and salt till all is distributed.
Combine the dry ingredients with the egg butter mixture thoroughly mixing, being careful not to handle too much.
Divide the dough into 2 equal portions, flatten, place back into to your blow, cover and refrigerate the dough for about ½ hour. It will be easier to roll out.
Remove one disk of dough from the cold and keep the other in the fridge while you roll out the disk between sheets of plastic wrap or wax paper, being careful to work as quickly as you can so the dough doesn’t become too warm and sticky. Return dough to the cold if too soft to handle.
You can also roll it out on a floured surface being careful not to pick up and add much flour into to your dough.
You want the dough to be about ¼”/1cm thick.
Too thick and they won’t be so crispy and a big mouthful.

Cut out round disks with a 2 ½ inch (6cm) scalloped cookie or biscuit cutter and lay disks out on greased or paper baking sheets. My trays held about 20 cookies each.
Continue with the second disk till you have used up your dough. I also gathered up my dough scraps and rerolled them to use up all the dough. Keep at least half of the cookies as cold as you can while you roll the others out as it will make it easier when cutting the centers out.
Once you have all the dough cut out and on trays, Take half of your cookies and cut the center out with a small heart or round cutter about 1inch (3 1/2cm). You want to have enough border to keep the cookie together and yet have enough removed to see your Nutella inside.
I kept the heart cut outs intact and baked them as they were.
Bake at 325*F (180*) till lightly brown, about 10 minutes. I am not entirely sure of the time as I have a convection oven that bakes quickly so I tend to bake them on a lower temperature for a shorter time. A regular oven temperature and time may vary. You might need a 350* oven.
Cool so they are manageable and won’t break, but while they are still slightly warm spread your Nutella over the bottoms of the whole disks. The top will sit flat if you use the bottom of your cookies to cover with Nutella.** I use Nutella straight out of my jar as it is super creamy. If your variety isn’t you could soften it up with a little honey or a few drop of vegetable oil.
If you want to dust the tops of your cookies with powdered sugar, do so with a sieve or small strainer before you top the cookies that have the Nutella spread over them.
Other wise top all of your cookies with the cut outs.
I also spread Nutella over half of the heart cookies and sandwiched them together.
Serve with espresso or your favorite hot beverage.

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