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Bocconotti
Bocconotti
This delicious short pastry is mentioned under "buccunotte" in Domenico Bielli's “ dialect dictionary “Vocabolario abruzzese” (1930).
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Directions
Prepare the short pastry dough with flour, butter, egg yolks, whole eggs, milk and leaven.
Lay a thin layer of dough in the special bocconotti moulds.
Thoroughly mix the stuffing (grape jam, candied citron, cinnamon, ground toasted almonds, grated lemon peel and pieces of chocolate), place a small amount of it in the middle and cover it with another thin layer of dough.
Bake in the oven for about 15-20 minutes.
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Ingredients:
600 gr. flour, 100 gr. butter, 4 egg yolks, 2 whole eggs, 1 tablespoon milk, a pinch leaven, 500 gr. grape jam, candied citron, cinnamon, ground toasted almonds, grated lemon peel, small pieces of chocolate.