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Italian Bocconotti Cookies
Italian Bocconotti Cookies
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Prep Time:
30 minutes
Total Time:
1 hour
Irresistible Bocconotti Cookies: Mini Italian pastries filled with chocolate, jam, and nuts, ready in just 1 hour. Bellissimo!
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 1/4 teaspoon baking soda
  • Grated peel of 1 lemon
  • 1/2 cup cold butter
  • 1/4 cup cherry, grape or strawberry jam
  • 1/4 cup ground almonds
  • 2 oz semisweet baking chocolate, very finely chopped
  • Powdered sugar
Instructions:
  • Preheat your oven to 350°F. Combine flour, granulated sugar, egg, egg yolks, baking soda, and lemon peel in a large bowl. Use a pastry blender or fork to cut in the butter until the mixture starts coming together into a wet dough. Alternatively, you can use an electric mixer with a dough hook attachment. Shape the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator while preparing the filling.
  • Combine jam, almonds, and chocolate in a small bowl, mixing until thoroughly incorporated.
  • Using hands dusted with flour, form small teaspoon-sized portions of dough into approximately 24 balls, then gently flatten each ball into a round shape. Place one round into the bottom and along the sides of an ungreased mini muffin cup. Spoon in half a teaspoon of the filling into the cup. Cover with another round of dough and press the edges to seal. Repeat this process with the remaining dough rounds and filling.
  • Bake for approximately 20 minutes or until lightly golden. Allow to cool for 2 minutes, then transfer to a cooling rack. Dust with powdered sugar and serve warm or at room temperature.

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