I love making Italian traditional recipes. I am going to present you a jam filled cookies recipe typical of Montorio al Vomano, a small town in the province of Teramo in Abruzzo region. “Bocconotti “ are made with a fragrant sweet shortcrust pastry and a soft grape jam heart. This very old recipe is made with a traditional food like Montepulciano D’Abruzzo grapes jam, mixed with exotic ingredients like chocolate and cinnamon. To me, eating Bocconotti means going back to my childhood when my aunt Maria, who lives in Montorio al Vomano, made Bocconotti in every special occasion. Trying to relive those moments with her, I went to Montorio al Vomano to make these filled cookies close to the original recipe.
INGREDIENTS FOR THE SHORTCRUST PASTRY (for about 70 Bocconotti)
12 eggs yolk
2 whole eggs
250 g of extra virgin olive oil
250 g of sugar
500- 700 g of all purpose flour
70 tartlet mold
SWEET SHORTCRUST PASTRY PREPARATION
In a deep bowl beat the eggs with sugar until the mixture becomes fluffy. Add the extra virgin olive oil and continue mixing. Then start adding the flour little by little, until the mixture reaches to the right consistency. This means that if you touch the dough with your fingers, it should not be sticky but not hard either. The right amount of flour is related to the eggs size. I have included 700 g of flour in my recipe. When the short crust pastry is ready, cover the bowl with plastic wrap and let stand at room temperature for 5-6 hours.
INGREDIENTS FOR FILLING
550g of grape jam
35 g of dark chocolate
40 g of roasted and ground almond
a pinch of ground cinnamon
1 lemon grated zests
In a steel pot, whisk the ingredients all together. Put the pot on to heat at a low level, stirring constantly with a wooden spoon. When the chocolate is melted up, the mixture is cooked. Remove the pot from the heat and let it cool.
Preheat the oven to 180 ° C and place the tartlet molds on a baking sheet and grease them with olive oil, if necessary. Make a ball dough of about 2 -3 cm in diameter (depending on the size of the mold)and press it into the mold with your fingers, the dough at the edges will goes out slightly.
Place a teaspoon of filling in the tartlet . Take a small ball of dough and flatten it with your fingers. Cover the tartlet with the disk of dough and cut excess dough with your hands around the edges.Spread al little bit of sugar on the surface of Bocconotti.
Bake for about 20 minutes. Bake until they look lightly golden. Let the molds cool for 5 minutes, then turn them upside down and remove the cookies.In the patisseries of Montorio al Vomano you can find Bocconotti with a cream or chocolate filling, you could try a different filling but in my opinion the best are those filled with grape jam, the traditional ingredients make these Italian cookies a unique and special treat.
You might also like these traditional recipes of Abruzzo