“Mouthfuls” from Abruzzo

Bocconotti Abruzzesi

Preparation info

  • Makes about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Bocconotti (“mouthfuls”) were a specialty of my grandmother,” explains Abruzzo native Anna Teresa Callen, author of several cookbooks. The nut-and-wine-filled pastry is traditionally baked in a tallish fluted mold similar to a brioche mold. You can bake the pastries in brioche molds or in a muffin tin.



  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ cup</


  1. DOUGH: In a food processor, pulse the flour, sugar and butter until crumbly. Add the eggs and pulse until the dough begins to come together. Gather the dough into a ball (adjust the consistency if necessary, adding a little cold water if the dough is dry, or sprinkling it with a little more flour if it is too sticky). Press into a disk, wrap in plastic or wax pape