Bocconotto di Castel Frentano
The Bocconotto di Castel Frentano is a traditional pastry from Costa dei Trabocchi in Abruzzo that embodies the sweetness of Abruzzese pastry-making. Made with a crispy shortcrust pastry and filled with almonds, chocolate and grape jam, it represents the perfect balance between noble flavors and local ingredients, passed down through generations in coastal families.
Preparation
- 1
Prepare the shortcrust pastry: pour the flour into a bowl and make a well in the center. Add the sugar, egg and cold butter cut into small pieces. Work with your fingertips until you obtain a homogeneous and grainy dough. Adjust the salt to taste.
- 2
Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes.
- 3
Meanwhile, prepare the filling: finely chop the dark chocolate and mix it with the chopped almonds. Add the grape jam and mix well until you obtain a dense and uniform mixture.
- 4
Roll out the shortcrust pastry between two sheets of baking paper to a thickness of 3-4 millimeters.
- 5
Cut discs of shortcrust pastry using a glass or a round mold with a diameter of about 8 centimeters.
- 6
On half of the discs, place a spoonful of filling in the center, leaving the edges free. Cover with the other discs and gently press the edges to seal.
- 7
Place the bocconotti on a baking tray lined with baking paper and bake at 180 degrees for about 20-25 minutes, until lightly golden.
- 8
Let cool completely on a wire rack before serving.
Chef's Tips
For perfect shortcrust pastry, work with very cold butter and quick hands. The grape jam can be slightly warm before mixing it: this will make it easier to combine with the other ingredients.