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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.