Bocconotti Recipe: Sweet Italian Pastries Filled with Grape Jam and Almonds
Bocconotti are delightful Italian pastries originating from southern Italy, known for their crumbly shortcrust pastry and a luscious filling of grape jam, almonds, and chocolate. This recipe yields seven heavenly treats, perfect for sharing or indulging on your own.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (Farina 00) | 250 g |
| Unsalted butter (cold) | 100 g |
| Granulated sugar | 100 g |
| Eggs | 60 g (1 whole egg) |
| Egg yolks | 20 g (1 yolk) |
| Baking powder | 1 teaspoon |
| Ground cinnamon | ¼ teaspoon |
| Black grapes (seedless) | 500 g |
| Granulated sugar (for jam) | 150 g |
| Almond flour | 50 g |
| Dark chocolate (finely chopped) | 50 g |
| Butter (for greasing molds) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Sugars | 20 g |
| Protein | 5 g |
Instructions
Step 1: Prepare the Grape Jam
- Place the seedless black grapes into a saucepan. Cook on medium heat for 15–20 minutes, stirring occasionally, until the grapes soften and release their juices.
- Strain the mixture through a food mill to separate the juice and pulp from the skins. Return the strained puree to the saucepan.
- Add 150 g of sugar to the puree, and cook on low heat for approximately 20 minutes or until the mixture thickens to a jam consistency. Aim for a temperature of 108°C, using a kitchen thermometer for precision.
- Once ready, set aside 270 g of jam for the bocconotti filling. If there’s extra, store it in a clean jar and refrigerate for other uses. Allow the jam to cool completely.
Step 2: Make the Shortcrust Pastry
- In a large mixing bowl, sift the all-purpose flour. Add the granulated sugar, baking powder, and ground cinnamon.
- Incorporate the cold butter, cut into small cubes. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Be careful not to overheat the dough with your hands.
- Add one whole egg and one egg yolk. Mix until the dough comes together into a smooth, cohesive ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
Step 3: Prepare the Filling
- Combine the cooled grape jam with almond flour and chopped dark chocolate. Stir well until the ingredients are evenly distributed.
- Keep the filling in the refrigerator while the pastry chills.
Step 4: Assemble the Bocconotti
- Preheat your oven to 180°C (356°F). Lightly grease seven bocconotti molds or small tart pans with butter.
- Roll out the shortcrust pastry on a lightly floured surface to a thickness of about 5 mm (0.2 inches).
- Use an 8 cm (3-inch) round cutter to cut seven small discs for the bases. Then, use a 9 cm (3.5-inch) round cutter to make seven larger discs for the tops. Re-roll scraps as needed.
- Press the smaller discs into the prepared molds, ensuring the pastry covers the base and sides snugly. Fill each mold with 2 teaspoons of the prepared filling.
- Cover with the larger discs, gently pressing the edges to seal. Trim any excess pastry.
Step 5: Bake the Bocconotti
- Place the filled molds on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20–25 minutes, or until the pastry turns a golden hue.
- Remove from the oven and allow the bocconotti to cool slightly before carefully removing them from the molds.
Step 6: Serve and Enjoy
- Dust the cooled bocconotti with powdered sugar for a beautiful finishing touch.
- These pastries are best enjoyed slightly warm or at room temperature. Serve as a sweet treat with coffee or tea, and savor the rich flavors of southern Italy.
Storage Tips
Store the bocconotti in an airtight container at room temperature for up to three days. If you wish to keep them longer, they can be refrigerated for up to a week, though the pastry may lose some of its crispness.
With their rich flavors and charming presentation, bocconotti are bound to become a favorite for any dessert table!
