Bocconotto castellino, recipe by Rosalinda Pasquini

for the pastry
– 10 egg yolks
– 200 g sugar
– flour
– 125 g extra virgin olive oil
– zest of 1 lemon
– 30 g “Strega” liqueur
– powdered sugar for dusting

for the filling
– 250 g dark chocolate
– 250 g sugar
– 750 g water
– 250 g almonds
– pinch of cinnamon
– 5 egg yolks


Toast and finely chop almonds.
Mix water, sugar and chocolate and bring to a boil. Boil for 10 minutes and then add almonds. Simmer for 40 minutes stirring constantly. Remove from heat, let cool and add egg yolks one at a time. Mix well and heat over low flame until the mixture thickens.
Beat the eggs yolks with the sugar. Add oil, lemon zest, “Strega” liqueur, and flour. Knead quickly into a smooth, elastic dough. Grease muffin tins and line with pastry. Add filling and seal with top crust, crimping the edges well.
Preheat oven to 180°C (350°F). Bake for about 20 minutes. When cool, dust with powdered sugar.

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