Occhi di Bue Ciok – Italian Chocolate-Filled Shortbread Cookies

The classic ox-eye cookie, with the jam swapped for chocolate: a flower of shortcrust pastry, a window cut through the top, and a dark, glossy heart of chocolate cream in the middle. Bristot has been an artisan pasticceria in San Gimignano since 1957, and its shortcrust recipe has not moved since: butter, eggs, sugar, salt, worked by hand until the crumb is exactly right. The chocolate goes in by hand too. Powdered sugar goes on last. Rich but never heavy — the version to reach for when the jam ones feel too polite. Espresso after dinner, a glass of cold milk, or the sweet note at the end of a cheese board. At a glance Type: Chocolate-filled shortbread cookies (pasta frolla) Filling: Chocolate cream Finish: Dusted with powdered sugar Method: Dough worked and filled by hand Bakery: Bristot, San Gimignano, Tuscany · since 1957 Format: 200 g tray (7.05 oz)