Bocconotto is a typical sweet from Castel Frentano, a small town in Abruzzo located between the slopes of Majella and the Trabocchi coast.
It consists of a tender and fragrant handmade shortbread pastry that inside hides a soft filling of dark chocolate, finely chopped toasted almonds and cinnamon.
Today I present my version with a custard and jam filling.
Makes about 12 bocconotti
- 1 dose of pastry crust dough see recipe here
- 1 dose of pastry cream see recipe here
- 12 Italian black cherries in syroup (better if “Fabbri” but any other brand will do). I use peach jam.
- icing sugar for dusting
Preheat the oven on 350 F.
Roll out the dough with a rolling pin on a floured worktop, about 0.40 inches thick.
Cut 12 discs (for the bocconotto cup) with a round pastry cutter (or a wine glass 😉 and 12 other smaller discs (for the bocconotto top) with a smaller cutter.
Place the boggier discs in the cupcake forms.
Fill with pastry cream and add a black cherry (or jam) on the top.
Cover with the smaller disc, seal it well to the filled cup
Place in the oven for about 20 minutes or till the top gets a little darker (the cooking ime depends on your oven).
When cooked and cooled, take off the form and dust the top with a lot of icing sugar…
your bocconotti are ready…Buon appetito!
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