Abruzzese bocconotti are a traditional dessert mainly made during the Christmas season, and the filling I propose is the one I like, but there are different types depending on the area of Abruzzo where you’ll taste them.
As I said, it is a dessert prepared at Christmas, but generally, any holiday is a good occasion to make them.
Their origins are from a town in the province of Chieti, Castel Frentano, where it is said that around 1700 a maid, to please her master, invented a dessert that resembled a cup and therefore also put coffee and liquid chocolate inside the mixture.
My recipe does not include coffee, but if you want, you can add 2 teaspoons of liquid.
Initially, the maid noticed that the filling was too liquid, so she added almonds, which over time and with other adjustments, became increasingly better.
When her master tasted the ‘perfect’ dessert, he was speechless, so much so that he wanted to name the dessert bocconotto, as they were eaten in one bite since at that time, they were made in smaller sizes, while after the 1950s, they began to be made larger.
I hope I have not bored you with this story, but I like to tell the origins of a recipe when I can.
At this point, you just have to make them yourself and let me know if you liked them; if you like, send me your photos, I will publish them on my FB page in your name if you like.
Approximately 406 calories per bocconotto
- Difficulty: Easy
- Cost: Expensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Making Abruzzese Bocconotti
For the shortcrust pastry
- 3 1/2 cups all-purpose flour
- 2/3 cup extra virgin olive oil
- 3/4 cup sugar
- 1 medium egg
- 7 egg yolks
- 1 packet vanillin powder or 1 tsp liquid vanilla
- 1 tsp baking powder
- zest of 1/2 lemon
- 675 Montepulciano black grape jam
- 1 1/2 cups dried almonds
- 1 1/2 cups 75% dark chocolate
- 3 tsp ground cinnamon
- zest of 1 lemon
- 20 g powdered sugar
- 30 Molds Molds
Preparation of Abruzzese Bocconotti
Preparation of the Filling
First, let’s prepare the filling by melting the dark chocolate in a double boiler over low heat while pouring the jam, finely chopped almonds into a bowl, and mix well.
Next, add the ground cinnamon, grated lemon zest, and finally, the chocolate, which will have melted by then, mix well, and refrigerate until needed.
The longer it stays in the fridge, the better it will be to flavor properly.
Preparation of the Shortcrust Pastry
Prepare the shortcrust pastry in advance, as it will need to rest in the refrigerator for at least 4 hours.
Put the egg and yolks with the sugar in a cake mixer and work at high speed until a frothy mixture is obtained,
Next, add the grated lemon zest, oil, and mix at low speed; add the vanillin and add the flour little by little until the dough can be worked in the mixer, then pour it on a floured work surface and complete the dough with the expected flour.
Once a ball with our shortcrust pastry is obtained, cover it with cling film and put it in the fridge for 4 hours.
Preparation of the Finished Dessert
Meanwhile, grease and flour the molds for the bocconotti.
Take the shortcrust pastry from the fridge and start preparing our bocconotti by taking the dough and creating all balls about the size of a walnut.
Flatten the created balls forming a not too thin pizza base.
….insert it into the mold covering the inside up to the edge; insert the filling, filling, and leveling the inside well.
At this point, flatten the other balls to cover the bocconotto’s surface.
making sure it adheres well to the edges, and while sealing the edge, remove the excess dough.
Put all the molds on a baking tray and bake in a hot oven at 356°F for 20-22 minutes.
