Bocconotti translates to “mouthfuls” or “bites”.
This traditional half-moon- shaped cookie with a cake-like texture is filled with grape jam and chocolate.
Makes about 5 dozen
10 1/2 Tablespoons unsalted butter, softened
2/3 cup plus 1 tablespoon sugar
1 large egg
3 large egg yolks
grated zest of 1 lemon
3 2/3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
2/3 cup grape jam
1/2 cup finely chopped toasted almonds (3 oz.)
2 ounces semisweet chocolate, finely chopped
1 teaspoon unsweetened cocoa sifted powdered sugar, for dusting
In a bowl, using an electric mixer, cream the butter and sugar until light-colored.
Beat in the egg and then the egg yolks one at a time.
Beat in the lemon zest.
Sift the flour with the baking soda over the egg mixture, stirring it in with a wooden spoon.
The dough will be very soft.
Wrap in plastic wrap and refrigerate for several hours.
Preheat the oven to 375ºF.
Lightly grease two cookie sheets.
In a bowl, combine the filling ingredients and mix well. Set aside.
Divide the dough in half.
On a floured surface, roll out each half to a thickness of 1/4″ inch.
Using a 2 1/4-inch round cookie cutter, cut out circles from the dough.
Place a generous teaspoon of the filling on one half of each circle and fold the other half over to enclose the filling.
Press the edges closed with a fork dipped in flour, and place the cookies 1 inch apart on the cookie sheets.
Reroll the scraps to make more cookies. Bake for 12 to 15 minutes, or until the edges of the cookies are lightly browned.
Remove to cooling racks to cool completely.
Dust the cooled cookies with sifted powdered sugar.