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Love guide

Bocconotti: cookies with chocolate filling

posted by Miss Lovissimo 3 December 2017
bocconotti-from-abruzzo

When I come back to my homeland Pescara, in Abruzzo, my mom always buy bocconotti for me from “Casa del Bocconotto”. No matter how many hours you spent on the highway to reach, the bocconotti bring the peace in my heart. And into my stomach.

Last summe while in Amsterdam at Mondo Mediterraneo, I’ve discovered that Gemma does bocconotti too! My heart (…) is melted!

These are cookies which do well on a buffet. It is a bit of work, but they look beautiful and fresh. You need special, small baking moulds for it. (you can also bake large cake).

What is needed

  • dough
    • 500g flour
    • 1 egg
    • 2 egg yolks
    • 250 g butter, melted
    • 16g baking powder
    • 150 g sugar
    • 1 spoon table of Maraschino liqueur
    • 1 spoon table of Strega liqueur
    • 1 spoon table of Alchermes liqueur
    • peel of 1 lemon (preferably an organic), grated
  • the filling
    • 300 g dark chocolate
    • melted 12 albumen
    • 250 g sugar

Sieve the flower in a mountain on the worktop, make a hole in the middle. Slide the flower sideways a little so that there is an empty spot in the middle. Break the egg and rub it off with your fingers. Add the rest of the ingredients for the dough (half the flour) and stir gently. Then gradually add the flour and knead it into a supple dough. Leave the dough covered with foil in the refrigerator for half an hour.

laura-goodsell-poppies

Photo by Laura Goodsell

Melt for the filling the chocolate au bain-marie. Meanwhile, store the proteins stiffly in a clean, dry bowl. Add the sugar and tap until all the sugar is well distributed. Add the almonds, cocoa, melted chocolate, honey, lemon peel and cinnamon. Stirring for a while and pour in
300 g white almonds, very jn minced meat 40 g cocoa
1 tbsp honey
peel of 1 lemon
gadget cinnamon
5 egg yolks
2 tbsp
3-4 el liqueur (Maraschino, Strega and Alcherm) icing sugar
* also needed
50 dough moulds
sunflower oil for fats
the mixture is then placed in a thick bottom pan. Heat while stirring for about 4 minutes. If the cream gets thicker, add the egg yolks. Cook the cream still
3-4 minutes, remove the pan from the heat and stir the jam and liqueur. Allow to cool down to room temperature.
Preheat the oven to 180 oC. Grease the molds with a little oil. Roll out the dough thinly and cover the moulds with part of the dough. Cut away the edges and scoop a tablespoon of the filling into each mould. Cover each mould with a lid from the rest of the dough. Place the molds on a baking tray and bake the biscuits for about 20 minutes. Allow them to cool down well and sprinkle generously with icing sugar.

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