Bocconotto – A great tasty dessert from Abruzzo (Italy) –


The Bocconotto of Castel Frentano is a typical cake of Abruzzo.
Very tasty.
To prepare 20 bocconotti ( no more, because you will eat all immediately!!!!)

For the dough:
4 egg yolks;
2 egg whites;
100gr of sugar;
flour as needed.
50 ml of extra virgin olive oil ( I use Collemaggio oil from Abruzzo)
lemon zest;

For the filling:
300ml of water;
100gr of chopped almonds;
100gr of chocolate, better a chocolate with at least 60%
100gr of sugar;
2 egg yolks

how to prepare the filling:
Fill Water in a pan and add sugar.
when the syrup is ready, add chocolate, in small quantity ( not all in a time), and later chopped almonds.
Stir until the appearance is like a cream turn off the heater and let it cool.

How to prepare the dough:
Beat the egg yolks with sugar, then add lemon zest and oil.
Mix all together, and add the eggwhites previously beaten. Once mixed, add the flour a little at a time. When the dough starts to get hard, start to work with hands in a proper work surface (still or wood) until dough is smooth, and soft.
Wrap it and let it rest for a while in the fridge for 20 minutes.
The dough is ready.
Now you need to add the egg yolks to the filling and mix well.
Roll the dough till 3 millimeters and cut in circulars shape to put in papers cup .
Pour the filling inside and cover with a circular disk of dough on top, closing the filling inside sticking the 2 dough part.
Put in the oven at 170°c for about 20/25 minutes( it depend the oven you have).

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