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Italian Bocconotti
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Italian Bocconotti

This Italian cookie is so nostalgic and was always seen on every baptismal and communion table...if you're Italian, you know!
Course: Dessert
Cuisine: Italian

Ingredients

Filling:

  • 12 egg whites
  • 1/2 cup granulated sugar
  • 16 oz ground almonds/almond flour about 4 cups
  • 8 oz dark chocolate, chopped about 2 cups (you can sub in semi-sweet or milk chocolate)

Pastry:

  • 12 egg yolks
  • 3/4 cup granulated sugar
  • 3/4 c olive oil you can also use a mild oil
  • 3 1/4 c flour plus more or kneading
  • 3-4 tsp lemon zest (the zest of 1-2 lemons)
  • cooking spray or Crisco (vegetable shortening)
  • icing/powdered sugar for dusting

Instructions

  • Crack your eggs (use this trick!) and separate the whites from the yolks  (do it this way…it’s easy).  Set the yolks aside.
  • In the bowl of an electric mixer; add the egg whites and beat until white and frothy (they will pick up a bit of volume); while the mixer is on, sprinkle in the 1/2 cup sugar and continue to beat until stiff peaks form.
  • Add the grated chocolate and the almonds (you can mix these two together if you like) and gently fold into the egg white mixture (be careful not to deflate the mixture).
  • Scrape the eggs white mixture into a large bowl and put the mixing bowl back on the mixer (no need to clean the bowl); add the egg yolks and 3/4 cup sugar to the bowl and beat until incorporated (the mixture will be light in colour after beating for about 5-6 minutes), add the olive oil and mix again until combined.
  • With the mixer on low, add the flour and the lemon zest, a scoopful at a time until all the flour is incorporated. When the mixture comes together and forms a stiff dough, take it out of the bowl and knead it a few times to get it smooth (sort of like pasta dough); let it rest for a few minutes while you get your equipment ready
  • Scoop the dough into golf-ball sized pieces and press into the tins (you can also use mini muffin tins - just make sure they are sprayed well)...make sure it is pressed well into all the corners!
  • Place about 1 tbsp of the filling into each shell (this recipe makes a lot); place the filled cookie tins onto a baking sheet and bake at 350 for about 20-30 minutes (you will know they are ready when the crust begins to brown and the filling is puffed and firm).
  • Remove them from the oven and let them stand for a few minutes (it will be easier to pop them out of the tins).
  • When they are cool, sprinkle them with icing sugar and enjoy with a freshly brewed cup of espresso….and a friend….the best way to enjoy them!