Bocconotti Montoriesi
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 14
For the Dough
  • 110 g Whole Eggs
  • 85 g Egg Yolks
  • 150 g Caster Sugar (I used unbleached Muscovado sugar as I prefer the flavour)
  • 125 g Extra Virgin Olive Oil
  • 365g 00 Flour
  • Seeds from ½ Vanilla Pod
  • Zest ½ Unwaxed Lemon
  • And last but not least ...
  • 5ml liqueur, Banana, Arum or even Rum
  • .
For the Filling
  • Grape Jam preferably Scluchijata’ (Scrucchiata or Sclucchiata)
  • Lemon Zest
  • A Pinch of Cinnamon
  • Grated Dark Chocolate (Orange Dark Chocolate also works)
  • (Optional Broken Toasted Almonds)
  1. Mix the filling ingredients together adjusted to your personal taste
  2. Sieve the flour, mix the sugar, vanilla, lemon zest, oil and eggs together and pour into the flour. and stir. Knead until the dough is soft and pliable. Cover and refrigerate overnight.
  3. Preheat the oven to 180 C.
  4. Grease the bocconotti moulds or if you haven't got any try substituting with mini muffin tins.
  5. Roll out small pieces of the dough on a floured work surface, until it is 3 mm thick and 4 cm wide if using the traditional moulds. Line the moulds trimming off the excess.
  6. Add a generous teaspoon of filling into the centre of the pastry and seal on top with another layer of dough and trim once more.
  7. Cook for 20 minutes and let cool before serving, sprinkle with icing sugar or caster sugar.
Recipe by Life in Abruzzo Food & Travel Guide at