The Bocconotti or filled sweet pastries. Bocconotti translates to “mouthfuls” or “bites”.
This traditional half-moon- shaped cookie with a cake-like texture is filled with grape jam and chocolate.
SERVING: Makes about 5 dozen
- 10 1/2 Tablespoons unsalted butter, softened
- 2/3 cup plus 1 tablespoon sugar
- 1 large egg
- 3 large egg yolks
- grated zest of 1 lemon
- 3 2/3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 2/3 cup grape jam
- 1/2 cup finely chopped toasted almonds (3 oz.)
- 2 ounces semisweet chocolate, finely chopped
- 1 teaspoon unsweetened cocoa sifted powdered sugar, for dusting
- In a bowl, using an electric mixer, cream the butter and sugar until light-colored.
- Beat in the egg and then the egg yolks one at a time.
- Beat in the lemon zest.
- Sift the flour with the baking soda over the egg mixture, stirring it in with a wooden spoon.
- The dough will be very soft.
- Wrap in plastic wrap and refrigerate for several hours.
- Preheat the oven to 375ºF.
- Lightly grease two cookie sheets.
- In a bowl, combine the filling ingredients and mix well. Set aside.
- Divide the dough in half.
- On a floured surface, roll out each half to a thickness of 1/4″ inch.
- Using a 2 1/4-inch round cookie cutter, cut out circles from the dough.
- Place a generous teaspoon of the filling on one half of each circle and fold the other half over to enclose the filling.
- Press the edges closed with a fork dipped in flour, and place the cookies 1 inch apart on the cookie sheets.
- Reroll the scraps to make more cookies. Bake for 12 to 15 minutes, or until the edges of the cookies are lightly browned.
- Remove to cooling racks to cool completely.
- Dust the cooled cookies with sifted powdered sugar.