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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.