Pecorino Toscano PDO flavoured occhi di bue (Italian biscuits) stuffed with mango chutney



Pecorino Toscano flavoured cookies:

  • 100 g of unbleached flour
  • 20 g of blanched almonds
  • 90 g of grated Pecorino Toscano PDO
  • 50 g of butter
  • 1 egg
  • Salt and pepper to taste

Mango chutney:

  • 300 g of mango pulp
  • 80 g of red onion
  • 60 g of sugar
  • 10 g of pectin
  • 2 tablespoons of white wine
  • 2 tablespoons of corn oil
  • 1 garlic clove
  • 1/2 teaspoon of hot paprika
  • 1/2 teaspoon of turmeric
  • A little powdered saffron


Crush the almonds into powder. Add them to flour, grated Pecorino Toscano, salt, and pepper, and mix well.
Cut the butter into small pieces and rub it between your fingers with the flour until the dough is crumbly.
Add the beaten egg yolk and, if you need to make the dough more compact, add a bit of egg white.
Knead quickly without overheating the dough, put it into some plastic wrap, and refrigerate for at least an hour. Take it out five minutes before using it.
Pull the dough to the rolling pin until it is about 3 mm thick, make circles with a cookie cutter, and let them rest.

Thinly slice the onion and fry it on low heat with the oil.
After a few minutes, add the grated garlic and, when the onions are soft, add diced mango, sugar, pectin, and salt. Stir well, then add vinegar and spices.
Cook until the jam becomes firmer. For a smoother consistency, puree it with the blender.

Put a bit of mango chutney on top of each circle. Cover the chutney using another circle with a hole in the centre.
Refrigerate for 10 minutes, then bake at 180 ° C for about 15 minutes. Let the biscuits rest for a while, then serve them.

Read the original recipce on Alice Del Re’s blog

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