Straight out of my grandmother’s cooking notebook, this recipe has been made in my mom’s family for generations!
My mom and I make it every year for the Christmas holiday and it is definitely the most appreciated recipe of the season.
Bocconotti is the dialect name for this cookies filled with black cherry jam. The dough is super crumbly! You will love it.
For this recipe you need shortening, no butter. I am sorry!
and 12 eggs
yes, you heard me right: 12 eggs. Or better say: 3 whole eggs and 9 egg yolks.
This recipe is going to make your skirt fly up! Trust me on this!
- 1 kg all purpose flour
- 400 g sugar
- 350 g shortening
- 3 whole eggs
- 9 egg yolks
- 2 lemons, zest
- 800 g black cherry jam
- powdered sugar (to decorate)
Mix flour and sugar together
Add the shortening cutted up into small flakes
next up, add the lemon zest and using your hands cut the shortening into the other ingredients
take 3 whole eggs and 9 egg yolks
beat them slithly
and slowly pour them into the flour/shortning mixture
kneading until you get a smooth dough
Grap some dough, about the size of a ping pong ball
ping pong ball?…Yes, I might have spent too much time in China….
and using your hands flatten it up into a circle
and btw, these are my mom’s hands
Take about 2 jars of black cherry marmellade
and place one tsp right in the center of the dough
Fold the edges together so to close it carefully and place it on a paper cup
Repeat with the remaining dough
Bake at 180 C for about 30 min
The fact that they break on top is a good sign. Means the dough is just as crumby as needed
I LOVE having a proper oven!
Let them cool down then sprinkle on top some powdered sugar
Then take one and cut it in half
take a moment to center yourself
Make them! You won’t regret it 🙂
One bocconotto provides:
- Calories: 186
- Fat: 6.9 g
- Carbohydrates: 28.7 g
- Protein: 2.4 g