Bocconotti pollutresi, recipe by Maria Concetta Di Pietro

INGREDIENTS

for the pastry
– 8 egg yolks
– 1⁄2 cup sugar
– 1⁄2 cup oil
– 300-350 g flour

for black bocconotti
– 8 egg whites
– 300 g almonds
– 300 g sugar
– 300 g dark chocolate
– 70 g bitter cocoa
– 1⁄4 cup sugar
– 11⁄2 cup water
– zest of 1 lemon cinnamon (to taste)
– almond extract

for white bocconotti
– 7 egg whites
– 300 g sugar
– 300 g almonds
– zest of 1 lemon
– cinnamon (to taste)
– sambuca liqueur

PREPARATION

pastry

Place flour on pasty board and make well in center. Add egg yolks, sugar, and oil. Knead until you have a soft, elastic dough. Roll out the dough to a thickness of 2 mm and line muffin tins.

black filling

Put water, cocoa, dark chocolate, and sugar in a saucepan. Boil to boil and simmer for about 10 minutes, stirring constantly. Let cool. Toast and finely chop almonds. Beat egg whites until stiff. Fold in sugar, lemon zest, cinnamon, and almond extract. Add the chocolate mixture and almonds. Fill the molds with the prepared mixture. Bake in preheated oven at 180°C (350°F) for 20-25 minutes.

white filling

Toast and finely chop almonds.
Beat the egg whites until stiff. Add sugar and continue to beat. Gently fold in lemon zest, cinnamon, and sambuca. Then fold in almonds. Fill the molds with the prepared mixture. Bake in preheated oven at 180°C (350°F) for 20-25 minutes.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.