Bocconotto - Italian Sweet Pastry

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• Zest of 1 orange Zest of 1 orange
• 1/2 cup (100g) dark chocolate, finely chopped 1/2 cup (100g) dark chocolate, finely chopped
• 1/2 cup (100g) milk chocolate, finely chopped 1/2 cup (100g) milk chocolate, finely chopped
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• 1/4 cup (60g) raspberry jam 1/4 cup (60g) raspberry jam
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 28g (14g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and sugar. Add the cold butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a separate bowl, whisk together the eggs, salt, vanilla extract, almond extract, milk, orange juice, and orange zest.
3. 3.
   Pour the wet ingredients into the flour mixture and stir until a dough forms. Knead the dough gently until it comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F). Grease a muffin tin with butter or cooking spray.
5. 5.
   In a small bowl, combine the chopped dark chocolate, milk chocolate, and ground almonds.
6. 6.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter that fits the size of your muffin tin.
7. 7.
   Press each circle of dough into the muffin tin, making sure it covers the bottom and sides.
8. 8.
   Spoon a teaspoon of raspberry jam into each pastry shell, then fill with the chocolate and almond mixture.
9. 9.
   Bake for 15-18 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and let the Bocconotti cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
11. 11.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Toast the ground almonds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a nice nuttiness to the filling.

Tips & Tricks

• For a variation, try using different flavors of jam such as apricot or strawberry.
• If you prefer a stronger citrus flavor, add more orange zest to the dough.
• Serve the Bocconotti warm with a scoop of vanilla gelato for an extra indulgent treat.
• If you don't have a round cookie cutter, you can use a glass or jar with a similar size.
• Make sure to seal the edges of the pastry shells well to prevent the filling from leaking out during baking.

Serving advice

Serve the Bocconotti as a delightful dessert after an Italian meal. They can be enjoyed warm or at room temperature. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the Bocconotti on a serving platter or individual dessert plates. Sprinkle some extra powdered sugar on top for a beautiful finishing touch. Consider adding a sprig of fresh mint or a drizzle of chocolate sauce for an extra touch of elegance.