Bocconotti Calabresi

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Bocconotti Calabresi

Bocconotti Calabresi

Ingredients – Serves 10

  • 1kg of Flour
  • 400g of Sugar
  • 6 Eggs
  • 300g of Lard
  • 1/2 sachet of Baking Powder
  • Marmalade to taste
  • Spreadable Chocolate to taste

Method

On a wooden pastry board, arrange the flour in a heap and place the sugar, eggs, yeast and lard in the centre, mix everything well.

Work well until the dough is smooth and soft, then I put it in a bowl, cover and put it to rest in the fridge.

In the meantime, butter the special moulds and set aside the jam and chocolate spread.

Take a ball from the dough and put it inside the mould to line it and have a concave part in the centre where you can put a teaspoon of jam or chocolate

Now take a second ball from the dough to obtain a disc of less than 5 mm to cover the top of your pastry, and continue like this until all the dough is finished.

Heat the oven to 200 °C, place the ready moulds on a baking tray and bake for about 15 min or until the bocconotti are golden brown.

Remove from the oven and after a few minutes, remove them from the moulds, serve with a sprinkling of icing sugar on top.

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