Italian Bocconotti Cookies

  • Prep 30 min
  • Total 60 min
  • Servings 12



  • 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


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


  • Powdered sugar


  • 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.
  • 2
    In small bowl, mix jam, almonds and chocolate until well combined.
  • 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.
  • 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.

  • The filling for these cookies can vary, so feel free to get creative. Try different flavors of jam or marmalade.
  • Cinnamon is also used in some regions of Italy in this type of cookie, so if you like cinnamon, add 1/2 teaspoon to the dough.
  • If you have individual mini tart tins (about 1 3/4 inch in diameter), those can be used instead of mini muffin cups. Place the tins on a cookie sheet for baking.

Nutrition Facts are not available for this recipe
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