Bocconotti

Bocconotti are typical sweets of the Italian tradition, originating particularly from Abruzzo, but also spread in other regions with slight variations in the filling. Here is the recipe to prepare them:

Ingredients

• 500 g of type 00 flour
• 200 g of sugar
• 200 g of butter
• 2 eggs
• 1 egg yolk
• Grated zest of one lemon
• A pinch of salt

For the filling:

• 250 g of sour cherry jam or other flavor to taste
• 100 g of ground almonds (or alternatively, hazelnuts or chocolate)
• 1 egg for brushing the bocconotti

Preparation

1. In a bowl, pour the flour and sugar, add the butter in pieces, the eggs, the lemon zest and a pinch of salt.
2. Knead everything until a smooth and uniform dough is obtained. If necessary, add a bit of cold milk to achieve the desired consistency. Let the dough rest in the fridge for about 30 minutes, wrapped in plastic wrap.
3. In the meantime, prepare the filling by mixing the jam with the ground almonds.
4. Take the dough out and roll it out on a floured surface, creating a sheet about 3 mm thick.
5. Using a round pastry cutter or a glass, cut out circles from the dough and line small bocconotti molds previously greased and floured with them.
6. Fill each mold with some of the prepared filling.
7. From the remaining dough, cut out smaller circles to form the lids of the bocconotti, and lay them on top of the filling, sealing the edges well.
8. Brush the surface of the bocconotti with the beaten egg.
9. Bake in a preheated oven at 180 °C for about 20 minutes, or until the bocconotti are golden brown.
10. Let them cool before unmolding.

Curiosity

Bocconotti can be enriched with a sprinkling of powdered sugar or cocoa before serving. Tradition dictates that these sweets are prepared during the holidays, especially at Christmas, but they are so appreciated that in many pastry shops they are available all year round.