Christmas boconotti

 

 

A bocconotto is a pastry typical of the Italy . It is often eaten at Christmas. Its filling varies according to the region in which it is produced. In Abruzzo, this filling may contain cocoa powder, cinnamon, and toasted almonds.

Let us make this christmas tarts which  can be call italian christmas mince pies 

Baking time ; 20 minutes 

Preparation time ; 20 minutes 

Total time ;  90- 100 minutes 

for the dough (shortcrust pastry):

100 g of butter

5 g of baking powder

100 g of sugar

250 g of flour 00

the grated peel of an orange 

1 egg

a pinch of salt

for the stuffing:

400 g of grape jam

100-150 g of chopped toasted almonds

the peel of an orange

400 g of Nutella

for garnish :

sugar 

PREPARATION:

Prepare the  of dough. In a bowl put: the flour, the egg, the baking powder, the salt, the butter, the grated rind of half a lemon and the sugar. Mix all the ingredients, until you get a homogeneous ball. Wrap it in cling film and let it rest in the refrigerator for at least an hour.

Meanwhile, prepare the filling.Soak and peel almonds Dry the almonds and toast them in a non-stick pan. Then let them cool and then pass them in the food processor and powder them.

In a bowl put: the grape jam, the toasted and chopped almonds and the grated orange peel. Mix well, keep it in the refrigerator until you need it.

After an hour, roll out the shortcrust pastry on a sheet of parchment paper. Make it thin enough, a few millimeters, then with an 8-10 cm pastry cutter make some circles and then make other smaller ones, 5-6 cm. Knead the excess parts and make other circles.

Line the cups with the paper liners. Then put the larger circles in each one, fill them with the grape jam.

Place the smaller circles on top, pinch the edges well and sprinkle them with plenty of sugar.

Prepare your bocconotti until you have finished the dough and or the grape jam.

They are ready to be cooked.

Bake them in a preheated oven at 180 ° C  for 15- 20  until they are browned.

Let them cool to room temperature, then transfer them to a serving dish.