Bocconotti Abruzzesi

Bocconotti Abruzzesi


Preparation info

  • Makes:


    • Difficulty


    • Ready in

      1 hr 35

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This is another very traditional recipe from my region. As any ancient recipe, bocconoti has been adapted by different families and has spread over time to the southern part of Italy. It can now be found in many different varieties. Bocconotto literally means that it can be eaten in just one bite. Traditionally, the recipe is made with an olive oil shortbread pastry, filled with a Montepulciano grape marmalade, chopped chocolate, almonds and the cooked must of wine (mosto cotto). I still remember how my grandmother made these pastries; in a small aluminium mould obtained from empty olive oil tins. I love this recipe, it is a delicious treat, which is not too sweet – a perfect accompaniment for coffee.