Bocconotti (Italian Mini Pastry Tarts with Almond and Chocolate Filling) Recipe

Introduction

Bocconotti are charming Italian pastries filled with a rich blend of almonds, chocolate, and spices. These bite-sized treats combine a tender, buttery crust with a flavorful, fluffy filling, perfect for enjoying with a cup of coffee or as a delightful dessert.

Ingredients

• Pastry:
• 4 ounces (115 grams) unsalted butter
• ½ cup (100 grams) granulated white sugar
• 1 large egg
• 1 egg yolk
• 2 ¼ cups (282 grams) all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons grated lemon zest
• Pinch salt
• Filling:
• ½ cup (70 grams) almonds, skin on
• 2 ounces (60 grams) dark chocolate, chopped
• ⅓ cup (66 grams) granulated white sugar
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon ground cinnamon
• ¼ cup (60 mls) whole milk
• 1 tablespoon (15 mls) dark rum
• 1 egg white (reserved from the pastry)
• 1 large egg, separated
• Pinch salt
• To serve:
• Powdered sugar for dusting

Instructions

1. Step 1: For the pastry, beat the butter until creamy. Add the sugar and beat until combined. Gradually add the egg and egg yolk, beating gently until incorporated. Avoid overbeating to keep the dough manageable.
2. Step 2: Mix in two-thirds of the flour, baking powder, and lemon zest. Add the remaining flour by hand if needed. Form the dough into a ball, flatten it, wrap in plastic, and chill for at least 30 minutes.
3. Step 3: Preheat the oven to 350ºF (180ºC). Lightly spray 12 mini tart pans with non-stick spray and dust with flour, tapping out the excess.
4. Step 4: Cut off one-third of the dough and set aside. Roll the remaining dough between two parchment sheets to about ⅓ inch (4mm) thickness. Use a round cookie cutter to cut circles and line the tart pans, trimming any excess dough.
5. Step 5: Press together scraps and reroll to line additional molds. You should have 12 lined molds or more if using mini muffin pans.
6. Step 6: Prepare the filling: toast almonds on a baking sheet in the oven for 8-10 minutes until fragrant. Let cool.
7. Step 7: In a food processor, combine toasted almonds, dark chocolate, sugar, and cocoa powder until coarse crumbs form.
8. Step 8: Heat the milk just before simmering; remove from heat and stir in the almond mixture, rum, and cinnamon. Let cool, then stir in the egg yolk.
9. Step 9: In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold a few spoonfuls of egg white into the almond mixture to lighten it, then gently fold the rest of the egg whites in. It’s okay if the mixture deflates slightly.
10. Step 10: Fill each pastry-lined mold with the prepared filling.
11. Step 11: Roll out the reserved dough and cut lids with a cookie cutter. Cut a small slit in each lid to release steam.
12. Step 12: Place lids on the filled molds, pressing edges to seal. Remove excess dough around the edges.
13. Step 13: Arrange the bocconotti on a baking sheet and bake for 15-18 minutes until lightly golden and puffed.
14. Step 14: Allow to cool slightly, then dust with powdered sugar before serving.

Tips & Variations

• Use salted butter and omit added salt for a slightly different flavor.
• Substitute whole milk with 2% or non-dairy milk if preferred.
• Keep all ingredients at room temperature and chill the dough thoroughly for easier handling.
• Rolling the dough evenly helps ensure consistent baking and a good balance between crust and filling.

Storage

Store bocconotti in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a low oven before serving to refresh the pastry’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bocconotti ahead of time?

Yes, you can prepare the pastries and filling in advance. Assemble and store them refrigerated, then bake just before serving for the best texture and flavor.

What can I use if I don’t have mini tart pans?

Mini muffin pans work well as a substitute. You may get more bocconotti, but adjust the dough and filling quantities accordingly.

Bocconotti (Italian Mini Pastry Tarts with Almond and Chocolate Filling) Recipe

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5 from 121 reviews

Bocconotti are delightful Italian pastries featuring a rich, buttery crust filled with a luscious blend of toasted almonds, dark chocolate, and warm spices. These mini treats are perfect for teatime or a sweet snack, boasting a crisp exterior that encases a moist, flavorful filling enhanced with hints of cinnamon and dark rum.

• Author: Lisa
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 bocconotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pastry

• 4 ounces (115 grams) unsalted butter
• ½ cup (100 grams) granulated white sugar
• 1 large egg
• 1 egg yolk
• 2 ¼ cups (282 grams) all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons grated lemon zest
• pinch of salt

Filling

• ½ cup (70 grams) almonds, skin on
• 2 ounces (60 grams) dark chocolate, chopped
• ⅓ cup (66 grams) granulated white sugar
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon ground cinnamon
• ¼ cup (60 mL) whole milk
• 1 tablespoon (15 mL) dark rum
• 1 egg white (reserved from the pastry)
• 1 large egg yolk (separated)
• pinch of salt

To Serve

• Powdered sugar for dusting

Instructions

1. Prepare the Pastry: Beat the unsalted butter until creamy, then add the granulated sugar and continue beating until the mixture is combined. Gradually add the whole egg and egg yolk, beating until fully incorporated, being careful not to overbeat to ensure the dough remains manageable. Mix in two-thirds of the all-purpose flour with the baking powder and grated lemon zest. Add the remaining flour by hand if needed. Form the dough into a ball, flatten it, wrap with plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven and Prepare Pans: Set your oven to 350ºF (180ºC). Spray twelve mini tart or muffin pans with non-stick spray, then dust with flour, tapping out any excess.
3. Roll Out Dough and Line Molds: Cut off one-third of the chilled dough and set aside. Place the remaining dough between two sheets of parchment paper, lightly dust with flour, and roll out to about ⅓ inch (4 mm) thickness. Using round cookie cutters, cut out circles to line each mold, trimming any excess dough from the edges. Gather leftover dough, re-roll, and line remaining molds until all are prepared.
4. Prepare the Filling: Toast almonds on a baking sheet in the oven for 8-10 minutes at 350ºF (180ºC) until fragrant; let cool. In a food processor, pulse the toasted almonds, chopped dark chocolate, granulated sugar, and cocoa powder until the mixture resembles coarse crumbs. Heat the whole milk just until nearly simmering, then remove from heat and stir in the almond mixture along with the dark rum and cinnamon. Allow the filling mixture to cool slightly before stirring in the egg yolk.
5. Whip Egg Whites and Combine: In a clean bowl, whisk the reserved egg white with a pinch of salt until stiff peaks form. Fold a few spoonfuls of the egg white into the almond and chocolate mixture to lighten it, then gently fold this mixture into the remaining egg whites, accepting that the mixture may slightly deflate. The filling is now ready for use.
6. Fill and Seal Bocconotti: Spoon the prepared filling into each pastry-lined mold. Roll out the reserved dough as before and cut lids using an appropriately sized cookie cutter. Cut a small slit in each lid to allow steam to escape during baking. Place lids over each filled pastry, pressing the edges firmly to seal and removing any excess dough with your fingers.
7. Bake: Arrange the filled bocconotti on a baking sheet and bake for 15-18 minutes until the pastry is lightly golden and puffed.
8. Serve: Once cooled slightly, dust the bocconotti with powdered sugar before serving for an elegant finishing touch.

Notes

• The pans used are typically called “egg tart pans” and measure approximately 2.75 x 1.96 x 0.94 inches (7 x 5 x 2.4 cm).
• Salted butter can be substituted by omitting the added salt in the recipe.
• Whole milk is preferred for the filling, but 2% milk or non-dairy milk alternatives are acceptable.
• For best results, ensure all ingredients are at room temperature before beginning.
• Chill the pastry dough as directed to improve handling and final texture.
• Roll the pastry dough evenly to promote uniform baking and achieve the ideal pastry-to-filling ratio.

Keywords: Bocconotti, Italian pastries, almond chocolate pastry, mini tarts, Italian dessert, holiday pastries, baked sweets