Nanina's Bocconotti Calabresi
Nutella or Jelly filled pastry. Perfect with a cup of espresso or tea. This recipe has been used by my mom for as long as I can remember, especially for Easter.
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Ingredients
For 4 Dozen(s)
For the Bocconotti:
- 12 large eggs
- 2 cups sugar
- 16 ounces Crisco
- 2 1/2 pounds all purpose flour
- 3 tablespoons baking powder
- Nutella
- jellies or jams
- colorful sprinkles, sugars or chocolate for drizzling
- non-stick spray
- mini tart tins about 3 inches
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Directions
- Pre-heat oven 350 degrees
- In large bowl mix eggs, sugar and Crisco--mix well
- In a separate bowl add baking powder to flour--use a wire whisk to mix together
- Gradually add the flour mixture to the wet ingredients, if using a hand mixers set on low
- Spray tins and layer the tin with mixture
- Add a teaspoon of filling an then cover with more mixture
- Smooth and remove extra dough to leave a clean trim
- Place on cookie sheet and bake til golden brown about 20 minutes
- Wait to completely cool before removing from tins
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Recipe Notes
If the dough sticks to your hands add a tablespoon of flour and mix well. Do not over fill the center or it will leak out.
Reviews
A childhood memory of my husband Giacchino. Thankful for these recipes. - Castronovo
