Authentic Bocconotto Recipe

In Italy, every region tells a story through its sweets, and Bocconotto is one of the most charming. Born in the heart of southern Italy, this small, delicate tart carries centuries of tradition. It reflects creativity, trade, and an endless love for indulgence.

The name bocconotto comes from boccone, meaning “a bite.” That’s exactly what it is a tiny pastry packed with creamy, rich sweetness. Many regions claim its origin, but most agree that it began in Abruzzo, with strong ties to Puglia, Calabria, and Basilicata.

A Sweet Legend

These Italian Bocconotti are made with a rich, buttery pastry and filled with a luscious blend of chocolate and almonds.

The most famous tale begins in Castel Frentano, a small town in Abruzzo. According to legend, a young maid wanted to surprise her master, who adored chocolate, a rare luxury in the 18th century. She gathered what she had in her kitchen: eggs, sugar, almonds, and a bit of cocoa. From those humble ingredients, she created something extraordinary, a small tart so delicious that it soon became the pride of the town.

Regional Traditions

Like many Italian desserts, Bocconotto changes character from one town to the next.

Abruzzo, the filling blends dark chocolate, almonds, and sometimes coffee, bold, rustic, and full of depth.
Puglia, bakers favor silky pastry cream or cherry jam, echoing the region’s love for lighter, fruitier flavors.
Calabria, a spiced version often appears, perfumed with cinnamon or citrus zest.

No matter the variation, each one shares a buttery, crumbly shell that hides a warm, comforting heart.

Italy’s Tiny Pastry with a Big Tradition

Italians bake it for Christmas, weddings, and family gatherings, where sweetness always means togetherness. The recipe honors patience, care, and the simple art of turning everyday ingredients into something special.

Italian Bocconotti
These Italian Bocconotti are little bites of joy delicate pastries with a buttery, crumbly shell that gives way to a smooth, chocolate-almond filling. When baked, they turn beautifully golden and tender; when fried, they develop that irresistible, crisp edge that shatters with each bite.
Each one feels like a taste of southern Italy, cozy, rustic, and made with love. The aroma of toasted almonds and cocoa fills the air, bringing back memories of Sunday kitchens and holiday gatherings. They’re simple but luxurious, the kind of treat that feels homemade yet deeply special.
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Prep Time 40 minutes
Cook Time 25 minutes
Servings: 24 pastries
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough
  • 3 cups (375 g) all-purpose flour
  • ¾ cup (150 g) sugar
  • 3 large egg yolks
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 teaspoon baking powder
  • Pinch of salt
Chocolate-Almond Filling
  • 4 oz (115 g) dark chocolate, finely chopped
  • ¾ cup (150 g) sugar
  • 1 large egg + 1 egg yolk
  • 1 cup (100 g) ground almonds
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon brewed espresso or strong coffee
  • ½ teaspoon cinnamon (optional)
Finishing
  • Powdered sugar, for dusting

Equipment

  • 24 mini tart or muffin molds (non-stick or lightly greased)

Instructions
 

  1. Prepare the Pastry Dough
    In a large bowl, mix the flour, sugar, baking powder, and salt. Add the cold butter cubes and rub them into the flour with your fingers or a pastry cutter until the mixture looks sandy and crumbly.
    Add the egg yolks, vanilla, and lemon zest. Mix just until the dough comes together — do not overwork it.
    Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.
  2. Make the Chocolate-Almond Filling
    Place the chopped chocolate in a heatproof bowl.
    In a small saucepan, melt 2 tablespoons of sugar with the espresso over low heat. Pour the hot mixture over the chocolate and stir until smooth.
    Add the remaining sugar, cocoa powder, ground almonds, eggs, and cinnamon (if using). Mix until thick and glossy. Let cool slightly.
  3. Shape and Fill
    Preheat your oven to 350°F (175°C). Lightly grease your tart molds or muffin tins.
    Roll out the chilled dough on a floured surface to about ⅛ inch (3 mm) thickness.
    Cut out circles slightly larger than your molds and press them gently into the cavities.
    Spoon about 1 tablespoon of filling into each shell. Do not overfill.
    Roll out the remaining dough and cut smaller circles for the tops. Place them over the filled shells and seal the edges by pressing lightly.
  4. Bake
    Bake for 20–25 minutes, or until golden and slightly crisp around the edges.
    Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Finish
    Once cooled, dust generously with powdered sugar. Serve at room temperature

Notes

Chill the Dough: Cold dough is easier to handle and helps the pastries keep their shape during baking or frying. Chill for at least 30 minutes.
Do Not Overwork the Dough: Overmixing can make the pastry tough. Mix just until the dough comes together.
Filling Consistency: The chocolate-almond filling should be thick but spreadable. If it feels too runny, chill it for 10–15 minutes before filling the pastries.
Seal the Edges Well: Press the edges gently but firmly to prevent the filling from leaking during baking or frying.
Baked vs. Fried Bocconotti

Traditionally, Bocconotti are baked in the oven, giving them a tender, crumbly shell and a golden color. However, some regions especially parts of Calabria and Puglia prefer the fried version.

To fry:
Heat neutral oil (like sunflower or vegetable) to 350°F (175°C) in a deep pan.
Shape and fill the pastries as usual but skip the top dough layer.
Fry until golden on both sides, about 2–3 minutes per side.
Drain on paper towels, cool slightly, and dust with powdered sugar.

The fried version is crispier and richer, while the baked one stays buttery and delicate both are irresistibly good.

No Almonds? Replace them with ground hazelnuts or walnuts.

For a Lighter Taste: Try pastry cream or cherry jam instead of chocolate filling.

Flavor Variations

Lemon Cream Bocconotti: Swap the chocolate-almond filling with lemon-scented pastry cream for a bright, refreshing twist.
Cherry Jam Bocconotti: Fill with dark cherry or blackberry jam for a fruity, slightly tart version.
Coffee & Cocoa Bocconotti: Add an extra teaspoon of espresso powder to the chocolate filling for a richer, more aromatic flavor.
Nutty Twist: Replace almonds with hazelnuts or walnuts for a deeper, earthy taste.
Cinnamon & Citrus: Mix a pinch of cinnamon and orange or lemon zest into the filling for a warmly spiced variation.
Chocolate-Hazelnut: Blend Nutella with chopped chocolate and a few ground hazelnuts for a decadent, modern take.

Serving

Bocconotti are best enjoyed at room temperature, lightly dusted with powdered sugar. Grab one with a cup of strong espresso, a sip of dessert wine, or a small glass of limoncello, it’s the perfect little treat to brighten any moment. They work beautifully for holidays, family gatherings, or just a cozy afternoon at home. Fresh is always best, but they stay tasty for a few days when stored in an airtight container.

Storage

Keep your Bocconotti fresh in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week, just bring them to room temperature before serving so the pastry stays tender.

For longer storage, Bocconotti freeze beautifully. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. To enjoy, thaw at room temperature and dust with powdered sugar before serving. For fried versions, try to eat within 2 days for the best texture.