Bocconotti

Recipe's preparation

Pastry

• Beat eggs for 20 seconds on speed 6. Set aside and clean bowl.
• Place sugar, lemon rind in TM and mill for 20 seconds on speed 9.
• Add Flour and salt and mix for 5 seconds on speed 7.
• Add butter and turbo with closed lid 4-5 times.
• Whilst TM is on speed 5, add eggs through the top until dough forms.
• Knead 1.30mins on interval speed.
• Rest dough for a minimum of 1 hour.

Pre-heat oven to 180 degrees.

Filling

• Mill almonds, cocoa, chocolate, sugar and cinnamon for 10 seconds on speed 9.  Set aside
• Using butterfly, beat egg whites for 1 minute on speed 4.  Remove butterfly.
• Turn TM onto speed 4 and incorporate the nut and chocolate mixture through the top until mixed through.  Add vanilla.

 

Take dough out of fridge and roll walnut sized balls to fit into a muffin tray (will make 24 mini and 12 large).  Press dough evenly into the form.  Once dough is completed then add a heaped teaspoon into the forms.

 

Cook in 180 degree oven for approximately 15mins, until pastry is golden brown.

 

Let cool and then dust with icing sugar.

 

TIPS:

 

• You can make the filling mixture more course for different texture
• You can make a large flan instead
• Use any extra dough as tops on the forms
• Cooking just the filling in little balls is also delicious!