Bocconotti Abruzzesi

This is another very traditional recipe from my region. As any traditional recipe, Bocconoti has been adapted by different families and spread over time, to the southern part of Italy in many different varieties. “Bocconotto” literally means that it can be eaten in just one bite. The tradition wants for the recipe to be made with an olive oil shortbread pastry, filled with a Montepulciano grape marmalade, chopped chocolate, almonds and the cooked must of wine (mosto cotto). I still remember how my grandmother made these pastries, in a small aluminium mould recuperate from empty olive oil tins. I love this recipe, it is a delicious treat, which not too sweet and a perfect accompaniment for coffee.

Serves: 20-25 bocconotti // Preparation Time: 1 hour // Cooking Time: 20/25 minutes

Ingredients:

For the olive oil shortbread:

• 250 g of 00 flour

• 100 g of sugar

• 100 ml of extra virgin olive oil

• 2 egg yolks

• 1 whole egg

• Sugar (to dust)

For the filling:

• 220 g of red grape marmalade

• 100 g of roasted almonds

• 50 g of dark chocolate (chopped)

• 50 ml of mosto cotto (cooked must)

• 4 g of powdered cinnamon

Preparation:

Start by preparing the shortbread. In a large mixing bowl, pass the flour through a fine sieve. Aside, beat the whole egg with yolks, then add it to the flour. Mix together then add the sugar and extra virgin olive oil. Knead all the ingredients well until it forms a smooth dough. To give the shortbread extra aroma, you can grate lemon zest inside. Wrap the dough in cling film and leave it to rest in the fridge for approximately 30 minutes.

Now, move to the filling. If red grape marmalade is not available, other jam such as blackberry or blueberry can be used as substitutes. Chop the roasted almonds and combine with the marmalade in a mixing bowl. Add the chopped chocolate, cinnamon and mosto cotto. Mix well until it makes a sticky filling.

Now, remove the dough from the cling film wrap. Cut the dough into slices, and roll them out into 1-centimetre-thick sheets. Cut the shortbread pastry sheets into circles with a ring, and place the circles into muffin or large cupcake moulds. The bocconotti shouldn’t be larger than an espresso cup.

Add a teaspoon of filling into each circle, and proceed to cover with another circular sheet of dough of the same size. Pinch the edges to seal the dough. Repeat for each bocconotti. Let them rest for 10 minutes in the fridge. Pre-heat the oven at 180 degrees. Remove the bocconotti from the fridge and dust them with sugar. This will result in a caramelised glaze and give the pastries an extra crunch. Bake at 170 degrees for about 20-25 minutes until well golden. Remove from the oven and allow to cool. Serve with coffee at room temperature. The bocconotti can be stored in an air-tight container at room temperature for about 10 days.