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.