Bocconotto tradizione frentana, recipe by Nicoletta Urbisci
INGREDIENTS
for the pastry
– 10 egg yolks
– 2 eggs
– 1⁄2 cup oil
– 1⁄2 cup sugar
– 1 1⁄2 tsp. baking powder
– 1⁄2 cup our
– zest of 1 lemon
Filling for almond and chocolate bocconotto
– 12 egg whites
– 400 g almonds
– 400 g sugar
– 300 g dark chocolate
– cinnamon (to taste)
– 1⁄2 cup liqueur
Filling for the white bocconotto
– 12 egg whites
– 400 g sugar
– 500 g almonds
– zest of 1 lemon
– 1⁄2 Cup liqueur
Filling for coffee bocconotto
– 12 egg whites
– 300 g of dark chocolate
– 400 g sugar
– 400 g almonds
– 3 tbsp. espresso
– 2 tbsp. co ee liqueur (e.g. Kahlua)
– cinnamon (to taste)
– zest of 1 lemon
PREPARAZIONE
for the pastry
In a bowl, mix the egg yolks, eggs, sugar, oil, lemon zest, our, and baking powder and knead until smooth and elastic. Let the dough rest while you prepare the fillings (see below).
When the fillings are ready, grease and our muffin tins and line them with pastry. Fill with the desired fillings and seal with a top crust. Bake in preheated oven at 180°C (350°F) for about 20 minutes.
almond and chocolate bocconotto
Toast and chop the almonds. Chop the dark chocolate.
Beat egg whites and sugar until stiff . Add almonds, chocolate, cinnamon, and liqueur and mix gently until smooth.
white bocconotto
Peel and chop the almonds.
Beat egg whites and sugar until stiff. Add almonds, lemon zest, cinnamon, and liqueur and mix gently until smooth.
coffee bocconotto
Toast and chop the almonds. Chop the dark chocolate.
Beat egg whites and sugar until stiff. Add almonds, chocolate, cinnamon, lemon zest, espresso, and liqueur and mix gently until smooth.
Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.