Bocconotti Cookies – Traditional Italian Recipe

These sweet Italian Bocconotti Cookies are mini pastry-like cookies filled with chocolate, jam and nuts and ready in 1 hour.  Italian Bocconotti cookies can be found in southern Italy and are made a little different depending on where you consume them. They are pretty popular at holidays (especially for Christmas time) but actually ideal for any time of the year.

They can be made covered with dough or left open just like little pies. Any way you make them these “small bite” cookies are a treat.

Bocconotti Cookies

They are traditionally made in individual mini baking cups, but can also be made in a mini cupcake pan if you do not have the individual cups.

Servings 12 

Ingredients:

For the cookies:

  • 1 ½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • ¼ teaspoon baking soda
  • zest of 1 lemon
  • ½ cup cold butter

For the filling:

  • ¼ cup cherry, grape or strawberry jam
  • ¼ cup ground almonds
  • 2 semisweet baking chocolate, very finely chopped

To garnish:

  • powdered sugar

 

Instructions:

  • Heat oven to 350°F/ 180°C/ Gas Mark 4. In a large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.)
  • Gather dough into a ball. Wrap in plastic wrap; refrigerate while making the filling.
  • In a small bowl, mix jam, almonds, and chocolate until well combined.
  • With floured hands, shape teaspoonful’s of dough into about 24 balls; flatten each ball into a round. Press 1 round on the bottom and up the side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into the cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.
  • Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.

Buon Appetito!

 

Tips: The filling for these cookies can vary, so feel free to get creative. Try different flavors of jam or marmalade. Cinnamon is also used in some regions of Italy in this type of cookie, so if you like cinnamon, add 1/2 teaspoon to the dough. If you have individual mini tart tins (about 1 3/4 inch in diameter), those can be used instead of mini muffin cups. Place the tins on a cookie sheet for baking.
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