Go Back

Eggless Italian Bocconotti Cookies Recipe

Ingredients
  

For The Pastry

  • All Purpose Flour / Maida - 1 1/2 cups
  • Sugar - 1/3 cup
  • Baking Soda - 1/4 tsp
  • Lemon Peel - 1 tsp
  • Cold Butter - 1/2 cup
  • Cold Milk - 1/3 cup

For The Filling

  • Orange Jam - 1/4 cup
  • Ground Almonds - 1/4 cup
  • Chocolate - 60 gm

Instructions
 

Procedure

  • In a bowl mix together jam, almond and grated chocolate. Set aside.
  • In another bowl mix together sugar, flour and baking soda.
  • Add ice cold cubed butter and rub it into the flour until the flour looks crumbly.
  • Add ice cold milk and bring together the dough. Do not knead it.
  • Wrap it in cling film and refrigerate for 30 minutes.
  • Preheat oven to 175°C.
  • Grease individual moulds or muffin pan with butter.
  • Divide the dough into 18 equal portions.
  • Press one portion into the mould to cover the whole mould.
  • Fill the pastry dough with the filling.
  • Take another portion and cover the top of the filling. Make sure the pastry is pressed in the edges.
  • Once all the shaping is done, Bake them for 20 - 25 minutes or until the top is golden.
  • Once cool, remove the cookies from the mould and serve.