INGREDIENTS
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

PREPARATION BOCCONOTTO CASTELLINO

Filling
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.
pastry
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.