Italian Bocconotti Cookies

  • Prep 30 min
  • Total 60 min
  • Servings 12



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


cup cherry, grape or strawberry jam
cup ground almonds
oz semisweet baking chocolate, very finely chopped


Powdered sugar


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  • 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.



Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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