@homewithlouiseg: Bocconotti These homemade bocconotti offer a modern twist on a Southern Italian classic. Nestled within a golden, crumbly shortcrust pastry shell is a rich, molten heart of smooth Nutella. While traditional recipes often call for grape jam or spiced chocolate and almonds, the warm Nutella provides a delightful contrast. Ingredients Pastry - 2 cups all-purpose flour - 1/3 cup sugar - Pinch of salt - 1 packet vanilla sugar - 2 tsp baking powder - 4 oz cold, cubed butter - 2 large eggs, 1 egg yolk - Zest of 1 orange Nutella for filling - Substitute for jam if desired. Dusting - Powdered sugar - Flour for dusting Instructions 1. In a food processor, whisk together the flour, sugar, salt, vanilla sugar, and baking powder until combined. 2. Add the cold, cubed butter and whisk until the mixture resembles breadcrumbs. 3. Add the eggs and egg yolk, orange zest and mix just until a dough forms. 4. Remove the dough and roll it into a ball without kneading. Dust with flour if needed. 5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 6. Remove the dough and roll it out into a circle, about 1/8 inch thick. 7. Cut out circles slightly larger than the bocconotti molds using a cookie cutter. 8. Save and cover the excess dough to roll out more cookies. 9. Press the dough circles into the molds lightly sprayed with cooking spray. 10. Trim off the edges of the dough circles. 11. Spoon in 2 heaping teaspoons of Nutella, enough to fit inside the mold. 12. Place another dough circle on top and press down to seal. Trim off any excess dough. 13. Place the filled molds on a parchment-lined tray. 14. Bake in a preheated oven at 350°F for 20 minutes. 15. Allow the cookies to cool on a wire rack before removing them from the molds. 16. Dust with powdered sugar and enjoy with a cup of espresso or coffee! #bocconotti#bocconotticalabresi#italiancookies#italianpastry

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Sunday 09 August 2026 12:57:52 GMT