Bocconotti Calabresi – Italian Christmas Cookies
Adri’s Great Blog Cook-a-thon #6
My great Blog Cook-a-thon continues. Travel to Calabria for bocconotti – little mouthfuls – with Cooking with Rosetta. These “little mouthfuls’ are delicate lemon scented pastry cases with a chocolate, almond and cocoa filling warmed with cinnamon and cloves. These are addictive.
The recipe comes from Rosetta Costantino, author, with Janet Fletcher, of My Calabria. I became quite familiar with Rosetta’s book last year when I reviewed it. Click here to read my review. This book would make a great gift for the Italophile or Calabrian in your life. It is filled with regional recipes along with Rosetta’s very personal recollections of Calabria.
Bocconotti are also made in other regions of Italy. Lazio, Puglia and Abruzzo have their own versions. In fact, I think you will find one for every nonna. The Abruzzese make an Easter bocconotto with a filling quite similar to Rosetta’s, but the Abruzzese add a bit of Malvasia wine.
These are easy to make. The pastry dough comes together in a snap in the processor. Ditto for the filling. Be sure to use fresh almonds, a good quality dark chocolate, and the best cocoa you can find. There are many good chocolates from which to choose, Callebaut and Valrhona among them. But when it comes to the cocoa, I always go for the Pernigotti.
Add these to your Christmas cookie tray. Your family and friends will pop these little brioche shaped pasticciotte into their mouths and say “Che buona!” Click here to go to Rosetta’s site for the recipe.
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I have no affiliation with any product, manufacturer, or site mentioned in this article.