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THE Bocconotti they are treats of shortcrust pastry with lard, stuffed with a delicious chocolate and almond filling. These are said to be gods typical Abruzzo sweets, in reality it is a recipe that some regions contend, there are in fact the bocconotti Calabresi, as well as those of Salento, Molise, Basilicata and Puglia. In short, the bocconotto is very popular in different regions of Italy, and in each of them you can taste a version with a different filling.
The recipe that I propose is that of bocconotti with chocolate filling, I tasted them a couple of years ago during a weekend in the snow in Roccaraso and since then these desserts have entered my heart. Try them and I'm sure you will like them too;)


How to make bocconotti

Start with the shortcrust pastry by putting all the ingredients in a bowl.
Knead them until they form a compact dough that you will wrap in cling film and leave to rest in the fridge for 30 minutes.
Once resumed, roll it out with a rolling pin, on a floured work surface, to a thickness of about 3 mm.

Now prepare the filling by mincing the chocolate, cocoa, sugar, almonds, rum and cinnamon in a mixer.
Transfer to a bowl and add to the egg mixing.

Now butter the tartlet mold and place the shortcrust pastry inside each one.
Stuffed with chocolate and cut circles with the remaining shortcrust pastry.

Then cover with the circles just cut and seal the edges well.
Then bake in a preheated oven at 180 ° C for 20 minutes or until they are golden brown.
Once out of the oven, let them cool.

Your bocconotti are ready to be sprinkled with icing sugar and served.

Video: I bocconotti teramani (June 2022).


  1. Jabir

    I would like to talk to you on this theme.

  2. Vora

    And I didn't think about that. I'll tell my mom, she won't believe it!

  3. Kijora


  4. Telar

    YES SUPER !!!!!!!!!!!!

  5. Malvyn

    I congratulate, what words..., a brilliant idea

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