These biscuits sound so much more exotic when you put 'Italian' in front of them. In his book Italian Home Baking (Kyle Books, 2011) Gino D'Acampo makes these egg cookies with jam. I've never used boiled egg yolk in baking before so I wanted to see what kind of biscuit it would make instead of creaming the butter and sugar.
Makes 20-25 cookies
3 medium eggs
150g flour
80g caster sugar
50g salted butter, softened
1 tsp vanilla extract
2 Tbs milk
5 Tbs apricot jam
Boil the eggs for 10 minutes. Cool under cold water and peel. Eat the whites and sieve the yolks into a bowl.
Sift flour and sugar into the bowl and mix. Add butter and vanilla, pour in the milk and mix with your hands until you have a dough.
Place the dough onto a large sheet of baking paper and roll it into a log about 3cm in diameter. Put in fridge to chill for 45 min.
Preheat oven to 180C and line a baking tray with baking paper.
Cut the cold log into pieces about the size of a walnut. Roll each one with your hands to form small balls. Place the balls on the baking tray and use your thumb to make an indentation in the middle.
Fill each hole with a little bit of jam, you can use any flavour you like really.
Bake for about 12-15 min until golden. Remove from oven and cool on a wire rack.