Galasso: “Bocconotti al Cioccolato and Galasso’s Passito”
We have been asked to find best recipe for “Bocconotti al Cioccolato” (Chocolate “Bocconotti”) by some very good friends of our Blog, fourth generation “Abruzzesi”, who live in the USA. We are happy to share the recipe for this typical Abruzzo cookie, and more precisely typical of the Province of Teramo. The recipe, very accurate and detailed, is published by “La Bottega delle Dolci Tradizioni” a very interesting and tempting blog that we invite you to “keep an eye” at! The original blog is in Italian so we hope to be helpful providing the English translation for our friends across the ocean! And…do not forget: the “Bocconotti” will be even more delicious with a glass of Passito from Cantine Galasso.
Just for you to know, the name “Bocconotti” comes from the fact that the size of these cookies corresponds to a bite.
(for about 18-20 Bocconotti)
For the pastry:
- 1.1 lb of flour
- 0.44 lb of butter
- 0.40 lb of sugar
- 3 egg yolks and one whole egg
- 1/2 teaspoon of baking powder
- a pinch of cinnamon
For the chocolate filling:
- 3.15 oz. of almonds
- 3.15 oz. of cocoa powder
- 1.9 oz of granulated sugar
- 1 tablespoon rum
- 2 tablespoons milk
- a sprinkling of cinnamon
- grated rind of one lemon
- 2 dry biscuits
Prepare the pastry by mixing all the pastry ingredients together and once it is smooth and compact let it rest in the fridge for half an hour wrapped in foil.
Meanwhile prepare the filling by chopping all the filling ingredients together.
Anoint and sprinkle with flour the little cookie molds.
Roll out the pastry on baking paper to a thickness of about 3 mm and cover with it the inside of the little molds.
Put in the middle of each cookie mold a generous teaspoon of filling lightly pressing it in.
With another bit of pastry close our Bocconotti as shown in the picture below.
Bake at 350°F for about 20 minutes (until they brown slightly), then take them out from the oven, let them cool and then sprinkle generously with powdered sugar!