Bocconotti (Little Mouthfuls)

Bocconotti translate to “Little Mouthfuls”, and that is exactly what they are. Traditional little treats made all over Italy using a simple pastry and a filling of either jam, preserves or chocolate that deliver a mouthful burst of sweet deliciousness.

I have memories of my Nonna making something similar that she would fill with the fruit mince she made every Christmas.

I love how versatile they are, as in true Italian style, the idea is to use whatever you’ve got lying around as the filling rather than going out to buy special ingredients, making these a thrifty treat. That is why I haven’t specified which jam or chocolate to use. Dark jams like cherry, fig, blueberry and plum would all be great with dark chocolate, and lighter jams such as raspberry, apricot, peach or strawberry would go well with white chocolate. Marmalade and lemon curd is great here too, and you can add some extra orange or lemon rind into the mixture if you want.

This is a perfect example of Italian baking and just how Nonna would use up the scraps of jam or preserves lurking about to make a treat for the family.  Once you make these, you’ll see how easy they are to adapt to whatever takes your fancy.

The easiest way to form these is in mini-muffin tins. The cavities stop the dough from spreading and form a perfect little ‘bite’. They are readily available at most kitchen or department stores. However, if you don’t have one or don’t want to purchase especially, you can simply make them into little balls with your hands, creating a ‘ball’ of dough, then created an indentation with your thumb and poke the filling inside, then pinching the dough back together.  Place on flat oven trays and chill before cooking to help retain the shape as much as possible.  They will spread a little but will still taste good.

Bocconotti (Little Mouthfuls)

Little mouthfuls of buttery biscuit containing a sweet surprise.

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Servings: 16

Ingredients Equipment Method Notes

Ingredients

  

• 300 g plain flour
• 110 g sugar
• 120 g cold butter, diced
• 2 eggs
• ½ tsp vanilla extract

Filling

• 5 tbsp jam of your choice
• 3 tbsp almond meal
• 2 tbsp chocolate of your choice, finely grated
• icing sugar, for dusting

Equipment

• 1 food processor (see notes to make without)
• mini muffin tin (s)

Method

 

1. Place the flour and sugar into the bowl of a food processor and pulse to combine (see notes below to make without food processor)
2. Add the butter and pulse until the mixture resembles coarse breadcrumbs. 
3. Add the eggs and vanilla and pulse until mixture just comes together.
4. Add the sugar, eggs and vanilla and continue to mix until a dough begins to form, then tip out onto a work surface and knead until you have a dough.
5. Wrap in cling-film and refrigerate for at least 30 minutes.
6. Preheat your oven to 180°C (350°F) and grease a 16-hole mini muffin tray (or you may need to use two smaller trays).
7. Mix the jam, almond meal and chocolate in a small bowl until evenly combined. Set aside.
8. Pinch just under a tablespoon size piece of dough and roll into a ball. Place into the base of the mold and flatten out with your fingers so that the dough comes up the sides of the cavities.
9.  Top with a teaspoon of the jam mixture.
10. Now pinch another scant tablespoon of dough and roll into another ball. Use the palms of your hands to flatten into a disk and place each one over the top of the jam filling and press around the edges to seal the dough together.
11. Place the muffin tray back into the fridge for at least 10 minutes to chill before you bake.
12. Bake for 25 minutes, or until the dough is light golden. Remove and allow to sit in the tin for a few minutes before turning out to cool completely on a wire rack.
13. Dust liberally with icing sugar to serve.
14. Store in an airtight container in the fridge for at least a week, or freeze in sealed containers for up to 3 months.

Notes

 

The food processor method is the easiest way to make these biscuits, but if you don’t own one just put the flour into a large bowl and add the diced butter. Either use a pastry cutter to cut the butter into the flour, or use your fingertips to rub in until the mixture resembles coarse breadcrumbs. Work quickly so the butter stays as cold as possible.Then continue on from step 4.

Recipe from my book – The Sweet Life, Home Baking and Sweet Treats Italian Style, New Holland Publishers Images – Locket Photography