Italian Bocconotti Cookies

By littlefish

Ingredients

• 2 In small bowl, mix jam, almonds and chocolate until well combined.
• 4 20 2 to minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.

In small bowl, mix jam, almonds and chocolate until well combined.

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Cinnamon is also used in some regions of Italy in this type of cookie, so if you like cinnamon, add 1/2 teaspoon to the dough.

If you have individual mini tart tins (about 1 3/4 inch in diameter), those can be used instead of mini muffin cups. Place the tins on a cookie sheet for baking.

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