The name of these sweets comes from the fact that they can be eaten in a 'boccone' because of their small size. The filling is usually jam, custard, chocolate or a mixture of almonds and cherries.
- 500 g of flour type 00
- 180 g butter
- 250 g sugar
- 3 eggs
- 1 egg yolk
- Grated rind of 1 lemon
- 1 pack of yeast
- Jam or custard
- Icing sugar
- Paper cups
- Mix sugar with eggs.
- Add melted butter, flour, lemon and yeast and stir until you get a soft dough.
- Cover the dough and let it rest in the fridge for half an hour.
- Roll out the dough and create circles of the two measures: a bigger one to fit properly in the cups, and a smaller ones that will serve to close the bocconotti a the top.
- Place the larger one in the cups and fill with a filling of your choice (jam or a mixture of almonds and cherries).
- Close them with the smaller ones.
- Brush the top with egg yolk.
- Bake at 180 degrees for about 20 minutes.
- Sprinkle the powdered sugar and serve.
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Mediterranean cuisine. Recipes from Puglia
Simple, quick and healthy recipes from the Mediterranean cuisine of the Puglia region of Italy. All recipes with full screen photos to guide and facilitate each stage of the preparation. Buy now and by just updating the book get new added recipes for free.