{"id":24002,"date":"2021-02-27T16:54:56","date_gmt":"2021-02-27T15:54:56","guid":{"rendered":"https:\/\/bake-street.com\/?p=24002"},"modified":"2026-04-08T12:26:08","modified_gmt":"2026-04-08T10:26:08","slug":"bocconotti-abruzzesi-italian-pastries","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/bocconotti-abruzzesi-italian-pastries\/","title":{"rendered":"Bocconotti Abruzzesi, Italian pastries"},"content":{"rendered":"

I have been keeping this recipe for several months and I couldn’t let any more time go by without making it or posting it. It is a recipe that you are going to love because it is very easy to make and the result is sensational, both in texture and flavour. Today we are going to see how to make Bocconotti Abruzzesi, Italian pastries<\/strong>\u00a0that you are going to love.<\/p>\n

First of all, I would like to tell you that the format of this pastry is a little different. It is usually made in small curly moulds (bocconotti mould) in an individual format. I looked for them, but I didn’t find what I wanted, so I decided to use these long curly moulds that you have already seen me use on other occasions (for the Bakewell tarts<\/strong><\/a> and Carbayones from Oviedo)<\/strong><\/a>.<\/p>\n

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\"Bocconotti <\/picture><\/div>\n
Bocconotti Abruzzesi origin.<\/h5>\n

This is an Italian sweet typical of the tradition of Abruzzo, Molisana, Salentine, Lucana, Puglia and Calabrese<\/strong> which differ from each other and are characterised by a filling which varies according to the area where they are made.<\/p>\n

The origin of their name comes from a legend set in the early 18th century, when Abruzzo began to import coffee and cocoa for the production of chocolate, two key ingredients in the preparation of the bocconotti filling.<\/p>\n

It is said that a maid from Castel Frentano<\/strong><\/a>, a village in the province of Chieti in Abruzzo<\/strong>, to pay homage to her master, who was avid for the two new exotic products, created a shortcrust pastry similar in shape to a coffee cup containing a filling of coffee and melted chocolate.<\/p>\n

During the first baking, she realised that the filling was too liquid, so he decided to thicken it by adding chopped almonds and egg yolk<\/strong>, finally covering the shortcrust pastry “cup” with a “lid” of pastry. At the end of baking, she sprinkled the cake with icing sugar<\/strong>. Enraptured by her creation, the owner asked the maid what she called this sweet and she replied ‘bocconotto<\/strong>‘ as it could be eaten in one bite<\/strong>.<\/p>\n

Originally, these cakes were reserved for the sweet menu of the wealthier social classes.<\/p>\n

The size of these small cakes remained the same until the middle of the 20th century, when they began to increase until they reached the current 6-7 cm in diameter and 2-3 cm in height.<\/p>\n

Since then, following the legend, a coffee bean is usually added to the filling<\/strong> instead of liquid coffee.<\/p>\n

Bocconotti Abruzzesi format.<\/h5>\n

The dough is made with flour, sugar, eggs, oil, liqueur and lemon zest. The more traditional filling consists of jam, almonds and chocolate. What was missing at the time was the recipe, known from the ‘newsletters’ jealously guarded by all the families of Castel Frentano.<\/p>\n

The peculiarity of this pastry is the consistency of the shortcrust pastry, which, as in all Abruzzo desserts, does not contain butter<\/strong>. Extra virgin olive oil is once again the undisputed protagonist<\/strong> in the art of Abruzzo confectionery and is not excluded in the famous bocconotti.<\/p>\n

The dough is of a soft consistency, easy to work, giving rise to a ‘shortcrust pastry’ that achieves a perfect balance with the filling of the bocconotti, a rare cultural heritage that is difficult to recreate unless all the necessary precautions are taken. The particularity of the procedure requires working the dough by adding the flour ‘by eye’. There is a video that conveys this process very well, ‘The Art of Bocconotto’.<\/p>\n

Scrucchiata.<\/strong><\/h5>\n

One of the most important ingredients in the production of what can be considered the true traditional bocconotti is the famous scrucchiata<\/strong> .<\/p>\n

This grape jam, typical of Abruzzo, is made from Montepulciano grapes<\/strong>, i.e. wine-making grapes<\/strong>, the bunches of which are selected when ripe to ensure their sweetness.<\/p>\n

Scrucchiata is made without adding sugar<\/strong>.\u00a0It has a dark, intense purplish colour and its flavour is balanced by a touch of sweetness and a bitter undertone that make it very special.<\/p>\n

\"Bocconotti <\/picture><\/div>\n

The traditional process of making this jam follows rules that have been handed down from generation to generation. It is a long and patient procedure<\/strong> that begins with the careful washing of the grapes.<\/p>\n

The grapes are selected, removing the dry or damaged ones, and then crushed. They are squeezed between the fingers, with a skilful and expert movement that separates the skin from the flesh<\/strong>.<\/p>\n

The grape skins and flesh are placed in two different pots. During cooking, the seeds detach themselves from the flesh. After straining the flesh, it is transferred to the pot with the skins and cooking is continued until a creamy\/denser mixture is obtained.<\/p>\n

The jam is distributed into jars, placed in the oven previously heated to 100 degrees and, once the jars are placed in the oven, it is turned off. They are left in the hot oven until completely cooled. After this process, the jam is ready to eat<\/strong>.<\/p>\n

A pleasure for the senses.<\/h5>\n

The result of this exquisite bite is something that will surprise you and leave you speechless…. These small cakes with a soft and light texture (thanks to the use of olive oil), but with a crunchy, very fragrant, aromatic and citric flavor, together with a soft, silky and crunchy filling, will not leave any palate indifferent.<\/p>\n

I never imagined that the combination of grape jam with dark chocolate, almonds and cinnamon could be so absolutely extraordinary. The dough is something that should not be overlooked, its thickness and baking point will determine how good the final result will be.<\/p>\n

Traditionally, these Bocconotti Abruzzesi are just sprinkled with icing sugar. But those of you who know me, know that I have a hard time holding back. So, if you will allow me and forgive me for the more traditional ones, I have decided to decorate the surface with icing sugar and unsweetened cocoa powder. Wonderful, I promise.<\/p>\n