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Dairy
Easy
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
While the origins of this sandwich cookie are not confirmed, many believe it was created in Northern Italy, as it resembles the Austrian Linzer cookie. Bue means “ox” in Italian; the top cookie has a hole in the center, revealing the filling like a bull’s-eye. I enjoyed these cookies in Rome, where I found them in every pastry shop I entered. The variety of fillings was endless, but I always grabbed the one with a thick layer of chocolate-hazelnut spread. It’s a perfect complement to the hazelnut flour I added to the dough. I also added a garnish of sea salt, which is not traditional but so delicious. Makes 24 sandwich cookies
2 sticks (226 grams) salted butter, at room temperature
1 and 1/2 cups (180 grams) Gefen Confectioners’ Sugar, plus more for dusting
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (170 grams) hazelnut flour or Gefen Almond Flour
2 cups (240 grams) all-purpose flour, such as Glicks, plus more for dusting
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup (75 grams) chocolate-hazelnut spread
flaky sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until light and fluffy, about two minutes. Beat in the egg and vanilla, scraping the sides of the bowl as needed, until the egg is just combined, about one minute. Add both flours and the spices and mix to combine completely. Transfer the dough to a large piece of plastic wrap, shape it into a disk, and wrap it in the plastic. Refrigerate for at least one hour.
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Remove the dough from the refrigerator and cut it in half. Return one half to the refrigerator. On a lightly floured work surface, roll the dough to 1/4-inch thickness. Using a two-inch round cookie cutter, cut out 16 rounds of dough. From eight of the rounds, cut out a 3/4-inch circle in the center (or use a fun shape, like a flower). Reroll the dough scraps and cut out another 16 rounds.
Place the cookies and the cutouts on the prepared baking sheets and bake for about 10 minutes, until very lightly golden. Let the cookies cool completely on the baking sheets and repeat with the remaining dough.
Fill a piping bag fitted with a medium star tip (Ateco #844) with the chocolate-hazelnut spread and pipe about one tablespoon onto each whole cookie. Lightly dust the tops of the cutout cookies with confectioners’ sugar.
Place the sugared cutout cookies on top of the whole cookies to create a sandwich. Sprinkle the chocolate-hazelnut spread peeking through the cutouts with flaky salt. Store in an airtight container at room temperature for up to one week.
Reprinted with permission from Italian Snacking © 2024 Anna Francese Gass. Published by Union Square & Co. Photos © Linda Xiao.
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