Saturday, July 20 2024

Bocconotti are mouth-watering traditional desserts from Abruzzo.

The name comes from the fact that these sweets are small enough to be eaten in one bite.


 

 

 

These mini chocolate tarts are a delightful Italian treat that combines the richness of chocolate with a buttery, crumbly crust.

Bite-sized and bursting with flavor, Chocolate Bocconotti are the perfect way to satisfy your sweet tooth.

This recipe yields approximately 24 of these scrumptious mini tarts, making them a delightful addition to any occasion, from tea parties to dessert platters.

Ingredients:

  • 12 tablespoons of all purpose flour
  • 10 tablespoons of extra virgin olive oil
  • 10 egg yolks
  • 10 tablespoons of granulated sugar
  • lemon zest

For the Chocolate Filling:

  • 2 cups of granulated sugar
  • 2 cups of dark chocolate
  • 8 egg yolks
  • 2 +2/5 cups of almonds
  • 1 tbsp of powdered cinnamon
  • powdered sugar to taste

 

METHOD

We begin with the dough for the shortcrust pastry by sifting the flour into a bowl and kneading it with the extra virgin olive oil, mixing until large crumbs are obtained.

Add 10 egg yolks, 10 tablespoons of sugar and grated zest of one lemon (only the yellow part).

We quickly knead again to obtain a smooth dough.

We form a ball, wrap it in plastic wrap and let it rest in a cool place for at least an hour.

Separately, we prepare the filling by melting the sugar and dark chocolate in a saucepan with one and a half liters of water, bringing the mixture to a boil and stirring occasionally.

The cooking should proceed for about an hour and a half; next add the toasted and finely ground almonds, completing the cooking for another 15 minutes.

Once the mixture has cooled, 8 egg yolks are added, cinnamon is added, and the mixture is placed again over moderate heat, stirring continuously and completing cooking for another 15 minutes.

The mixture is allowed to cool again, stirring occasionally.

With the shortcrust pastry, you line aluminum or stainless steel molds (originally they were made of copper) with a maximum diameter of 4 inches and a height of 1.20 inches, previously buttered, and fill them with a spoonful of filling.

The remaining shortcrust pastry is rolled out and discs are cut out with an empty stencil to be used for covering the bocconotti, which will be placed in the preheated oven at 350 F and baked until they are a nice golden color.

Once ready they should be served with a dusting of powdered sugar.

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