Bocconotti
An Italian tart filled with chocolate and almonds.
Ingredients
Pastry Dough
- 1 cup AP Flour
- 1/4 cup Granulated Sugar
- 1/2 tsp Baking Powder
- Pinch Salt
- 4 tbsp Unsalted Butter
- 2 Egg Yolks
- 2 tbsp Cold Water
- Zest of 1 orange
Filling
- 2 Egg Whites
- 2 tbsp Cocoa Powder
- 1/4 cup Almonds
- 1/4 cup Granulated Sugar
- 1/2 tsp Cinnamon
- 2 oz Semi Sweet Chocolate chips
- 1 tsp Vanilla Extract
- 1/4 tsp Cream of Tartar
- Confectioner's sugar for sprinking
Instructions
Pastry Dough
- Into a food processor, add butter, flour, baking powder, sugar and salt. Pulse to break up the butter into pea size pieces.
- Add in the egg yolks, orange zest and water. Continue to pulse until the dough starts to come together. Wrap in plastic and refrigerate for 30 mins.
Filling
- Into a food processor, add almonds, cocoa powder, sugar, cinnamon and chocolate chips. Pulse until finely ground.
- Into a bowl add the egg whites and cream of tartar. Beat on high speed until thick and fluffy. Add the almond mixture to the egg whites along with Vanilla extract. Fold the mixture in until well combined.
- Preheat the oven to 375℉.
- Remove the dough from the refrigerator. Spray the mini tart molds well with nonstick spray. You can also use a mini cupcake pan. Cut a small piece and add the piece to the tart mold. Using your fingers press the dough into the mold to form a tart shell. Repeat this will all the molds.
- Using a 1 inch cookie scoop, scoop the filling into the tarts. Place on a baking sheet and bake at 375℉ for 15-18 mins.
- Remove from the oven, allow to cool and pop out of the molds. They should come right out! Sprinkle with powdered sugar and enjoy!