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Italian Bocconotti Cookies

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Arlene Cummings
Created Feb 21, 2012
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Ciao bella! These sweet Italian Bocconotti Cookies are mini pastry-like cookies filled with chocolate, jam and nuts and ready in 1 hour.

Italian Bocconotti Cookies

  • Prep Time 30 min
  • Total 60 min
  • Servings 12
  • Ingredients 11
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Ingredients

Cookies

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 1/4 teaspoon baking soda
  • Grated peel of 1 lemon
  • 1/2 cup cold butter

Filling

  • 1/4 cup cherry, grape or strawberry jam
  • 1/4 cup ground almonds
  • 2 oz semisweet baking chocolate, very finely chopped

Garnish

  • Powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.
  • Step 
    2
    In small bowl, mix jam, almonds and chocolate until well combined.
  • Step 
    3
    With floured hands, shape teaspoonfuls of dough into about 24 balls; flatten each ball into a round. Press 1 round on bottom and up side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.
  • Step 
    4
    Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.

Nutrition

Nutrition Facts are not available for this recipe

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