Cookies

Italian Bocconotti Cookies

March 10, 2020 by Marisa 34 Comments

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

All that’s needed is a light dusting of powdered sugar before serving and then simply relax in your comfy chair with a hot cup of tea while nibbling on these dainty treats.

There are so many variations of these cute bocconotti cookies, which easily translates to “small bites.” And they’re aptly named I might add for these two bite morsels.

They’re more commonly served during Christmas with a chocolate and nut filling, much like the bocconotti abruzzesi or even the bocconotti calabresi from southern Italy.

However in my opinion when a cookie is as seductive in appearance and taste as these jam filled pastries, well any day of the year is a good day to bake them!

As I’m sure you’ll all agree when you try them out for yourselves!

Ingredients for Bocconotti Cookies

All you’ll need are a few staple ingredients which I’m sure you already have on hand, such as:

Flour
Sugar
Butter
One egg
Baking powder
Salt (just a pinch)
Your favourite jam

Oh Yes! And one mustn’t forget the scalloped baking tins of approximately 2 inches in diameter. However, if you can’t find any then simply use 2 inch round mini muffin tins. This would work as well.

If you’ve never worked with a pastry dough before, you’ll be happy to know that your food processor will be doing most of the work here.

Once the ingredients are blended together and has the appearance of very coarse crumbs, you’re then ready to transfer the dough onto a work surface.

Then there’s a gentle kneading of the dough by hand so that it all comes together in a cohesive ball and this generally takes about 1 minute.

Allow the dough to chill in the fridge for about 1 hour for easy handling and shaping.

Pretty simple, right?

How To Shape Bocconotti Cookies

Once the dough has been chilled and your ready to assemble the cookies…the fun begins!

Set an hour of your time to shape out and assemble the bocconotti.

When your tins are well greased, break off a tablespoon of dough at a time and form into a ball.

Press the shaped dough ball into the mini tart mold and up against the edges.

Any excess can be trimmed using a butter knife.

Fill the tartlets with your jam and then use another piece of dough to shape and form the tops.

Once all assembled and ready for the oven, in they go for about 18 to 20 minutes or until a beautiful golden brown!

You’ll have the most enticing aromas wafting thorough your kitchen and beckoning family members in.

Then a simple light…or generous dusting of powdered sugar to finish them off and enjoy!

As you can see the cookies released beautifully from their tins but this time around, I had 2 cookies that were too stubborn to un-mold. In which case you can simply scoop it out with a spoon!

Also, one bocconotti had no top because I was over generous with the cookie dough when topping a few others. But no matter because it was just as yummy!

How to Prep Bocconotti Tins

You’ll want to work with well greased tin molds.

I used a Wilton product called “Cake Release” and I squeeze out a small amount in my baking tins.

Then using a pastry brush I coat the bottom and sides of the tin mold.

A pastry brush is indispensable in getting through the crevices of the mold.

Although I used a fig jam you can just as easily replace it with any flavour you prefer. Nutella would also be a wonderful choice here!

Show your family or friends some love this weekend with these easy to make Italian Bocconotti Cookies!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally published March 2, 2018 and republished March 10, 2020 with updated photos and content.

Print Recipe

Italian Bocconotti Cookies

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

Course: Dessert

Cuisine: Italian

Keyword: Italian Bocconotti Cookies

Servings:

Author: Marisa

Equipment

24 mini tart tins or mini muffin tins of 2 inches in diameter

Ingredients

FOR THE PASTRY
2 cups all purpose flour
1/2 cup of granulated sugar
1 teaspoon baking powder
pinch of salt
3/4 cup chilled butter cubed
1 large egg
1 teaspoon grated orange zest
Icing sugar powdered sugar for dusting.
24 mini tart tins or mini muffin tins 2 inches in diameter
FOR THE FILLING
3/4 cup fig jam approximately

Instructions

Place the flour, sugar, baking powder and salt together in a food processor and pulse for a few seconds to combine the ingredients.
Add the chilled cubed butter and pulse the mixture together, just until you achieve coarse crumbs.
Whisk together the egg with the grated orange zest in a small bowl and add this egg mixture to the food processor.
Blend in the food processor until half of the dough mixture has come together then transfer to a work surface and keep kneading gently by hand until the dough has formed a ball.
Wrap the pastry dough in cling wrap and chill for 1 hour.
When ready to assemble the pastries, grease well 24 mini tart molds or use mini muffin pans.
Break off a tablespoon of dough and form into a ball then take the ball of dough and press it into the mini tart mold and up against the edges.
Trim off any excess with your fingers or the dull side of a knife. (I find fingers work best)
Repeat with the remaining molds.
Fill each tartlet with about a teaspoon of jam.
Take another tablespoon of dough, form into a ball and with the palm of your hands press it between two sheets of cling wrap.
Place the flattened disks over the jam filled tartlets and press the dough around the edges of the mini molds to seal and then cut off any excess dough.
The excess dough can be reused to form more tops if needed.
Place the mini tartlets on a baking sheet and bake in a preheated oven at 350 degrees F for about 18 to 20 minutes or until a lovely golden brown.
Allow the bocconotti to cool before dusting with icing sugar.
Brew a cup of coffee or tea and enjoy!

Soft Blueberry Amaretti Cookies

June 18, 2019 by Marisa 30 Comments

Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.

They make a truly delectable gluten free treat.

This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.

Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.

As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.

These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with.

What are Amaretti cookies made of?

There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor.

Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.

The cookie dough is formed into little balls and rolled in sugar before baking.

You’ll find some are of the crisp and crunchy variety while others are soft and chewy.

They’re all undeniably delicious and a true Italian classic.

Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.

The Legend of the Amaretti cookie

As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.

We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.

We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.

Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.

Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.

Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.

***How to make Soft Blueberry Amaretti* *cookies***

Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.

Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.

You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.

Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.

You’ll find the dough soft and pliable to work with and will not spread too much during baking.

If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.

When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.

Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.

I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.

Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!

Do try them and enjoy…I know you’ll love them!

Print Recipe

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.

Prep Time50 mins

Cook Time15 mins

Course: Dessert

Cuisine: Italian

Keyword: Soft Blueberry Amaretti Cookies

Servings: 1/2 dozen

Author: Marisa

Ingredients

3 egg whites from 3 large eggs
1 cup plus 2 tablespoons granulated sugar
3 cups almond flour I used super fine (updated)
2 teaspoons honey
1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
a pinch of salt
1/2 cup dried blueberries reconstituted in hot water and drained
3/4 cup icing sugar for rolling

Instructions

Preheat the oven to 325 degrees F.
Line three cookie sheets with parchment paper and set aside.
In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
Gradually whisk in the sugar just until combined.
Fold in the almond flour then the honey, amaretto and a pinch of salt.
Gently fold in the reconstituted and well drained blueberries.
Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
Bake in the preheated oven for about 13 to 15 minutes.
When ready the cookies will have golden brown tinged bottoms and soft centers.
Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
Cookies can be stored in an airtight container with wax paper between the layers.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

Chewy Amaretti Cookies

February 22, 2019 by Marisa 17 Comments

These Chewy Amaretti Cookies are another wonderful and well known treat to come out of Italy and a true Italian classic. They have a crispy outer edge and an irresistible chewy centre. You’ll be hard pressed not to devour the whole plateful in one siting.

On one of my many frenzied baking moments last Christmas, I baked a batch of Ricciarelli, Italian Almond Cookies. I brought some in to work to share with my colleagues. Once in a while they’re my designated and very happy taste testers.

One friend and colleague, Mary, remarked on how much they tasted like her mom’s amaretti cookies.

She very graciously offered to share her mom’s recipe with me and encouraged me to change the recipe to my liking.

But how does one improve on perfection? They’re absolutely amazing, which my family can happily attest! And greedily so as they were gone in mere minutes.

What Are Chewy Amaretti Cookies Made Of

This type of amaretti is simply one of many that can be found in different Italian households.

They mostly consist of one type of almond flour or almond paste with the addition of sugar, egg whites and flavourings.

You can use purchased almond flour or simply grind whole roasted almonds as finely as you can using a food processor.

Whether the almonds are peeled or not really doesn’t make any difference in taste. It does however change the over all colour of the cookie. Peeled almonds will yield a paler looking cookie whereas almonds with their skin intact will render a sun kissed golden brown colour.

You’ll note that in this recipe, Mary’s mom uses one part hazelnuts to three part almonds. I truly love this combo and kept the recipe as is but you can use all almonds instead.

Not only do these cute little morsels have a pretty golden hue, they also smell simply wonderful! And they’re gluten free!

Are Amaretti Cookies Easy To Make?

Amaretti cookies are by far one of the easiest cookies to ever make.

They require just a few simple ingredients so do use the freshest almonds possible.

Not those year old almonds stored why back in your pantry. Or that forgotten batch of almonds tucked in the far corner of your freezer from way back when!

And seriously, you don’t even need any special equipment! Just two bowls. One for whisking the dry ingredients and one for beating your egg white in. Which you can also beat with a fork…or a whisk. Unless you choose to use your electric mixer.

In which case, I’ll leave that part up to you. But just remember not to over beat the egg white. You just want soft peaks!

Tips to making perfect Chewy Amaretti Cookies

An extremely helpful tip that Mary’s mom has is a trial bake. She bakes 3 to 4 cookies to see how they turn out.

If the cookies flatten overmuch she’ll add a little more finely ground almonds to the mixture. If the dough is too stiff she’ll mix in a little more egg white.

I’ve tested this recipe 3 times and each time they turned out just wonderfully. So delicious!

As a personal preference, I chilled the dough for one hour before shaping and rolling the dough in the sugar. This helped achieve perfectly domed shapes.

A cookie scoop also helps tremendously in making equal sized cookies. I used one of 1 1/4 inch round in size.

Use the 15 minutes of baking time as a guideline. Check them after 12 minutes to make sure they are not over browning as not all ovens are created evenly.

I doubled up on my baking pans because these cookies benefitted from a double insulation. They turned out with an even all round crispiness and chewy centres. Light brown in colour with crisp crackled tops…and so pretty to look at!

If you prefer them even more crispier then simply leave them for another minute or two.

These chewy amaretti cookies are especially wonderful savoured with a sweet wine or equally enjoyable with your favourite cup of tea or coffee!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Chewy Amaretti Cookies

A classic Italian Cookie. These Amaretti cookies have crispy outer edges, soft chewy centres and are gluten free.

Prep Time40 mins

1 hr

Total Time52 mins

Course: Dessert

Cuisine: Italian

Keyword: Chewy Amaretti Cookies

Servings: dozen, approximately

Ingredients

3/4 cup roasted almonds
1/4 cup roasted hazelnuts
1/2 cup granulated sugar
pinch of baking powder
1 egg white from a large egg
1 teaspoon pure almond extract
1/3 cup extra granulated sugar for rolling the cookies into

Instructions

Place both nuts in a food processor and grind to a very fine sandy consistency. Take care not to turn it into a nut butter.
In a medium sized bowl whisk together the ground nuts, granulated sugar and a pinch of baking powder. Set aside.
In a separate small bowl beat the egg white to a soft peak.
Stir the almond extract into the egg white mixture.
With a fork, stir the egg white mixture with the nut mixture until well combined.
Cover with cling wrap and chill in the fridge for 1 hour.
Line a baking sheet with parchment paper and set aside.
Preheat oven to 350 degrees F.
Use a cookie scoop of about 1 1/4 inch round to scoop up pieces of dough and shape them in a circle using your hands. If you don't have a cookie scoop, a well rounded teaspoon will do.
Roll the cookie ball in granulated sugar and place onto the prepared cookie sheet.
Repeat with the remaining cookie dough, spacing the cookies about 2 inches apart.
Bake in the preheated oven for about 12 to 15 minutes.
When ready the cookies will look light brown in colour with crisp crackled tops.
Allow the cookies to cool on the pans placed over a cooling rack.

Notes

The cookie dough shouldn't be too sticky to roll with your hands but if you do encounter some stickiness simply dab your hands with a teeny bit of water and continue rolling and shaping the cookie dough.

Triple Chocolate Cookies

January 31, 2019 by Marisa 15 Comments

When it comes to decadent cookies these Triple Chocolate Cookies certainly fit the bill.

This post was originally published on February 4, 2015 and republished Jan 31, 2019 with updated photos and content.

They’re a trifecta of pure cocoa and chock full of both semisweet and white chocolate chunks as well as white chocolate chips.

The addition of instant coffee granules elevates these heavenly cookies with amazing mocha flavour!

You’ll find them soft and chewy with loads of gooey melted chocolate when bitten into…just the way I like my cookies.

These triple chocolate cookies are just about ready to hit the oven right after mixing the dough together. However, if you love and want more of that concentrated chocolate flavour, then do chill the dough overnight.

This cookie dough is a rather stiff dough to start off with. So, if you do chill the dough overnight then simply remember to allow the dough to sit at room temperature for about an hour or two. This will make it easier to scoop out and bake.

A good old tablespoon is enough to scoop up chunks of cookie dough for baking. However, if you have a small ice-cream scoop of about 1 and a half inch to 2 inches, this would work even better. It allows you to swoop in and scoop and releases the cookie dough without much effort.

You’ll probably get a good 3 dozen medium size cookies…give or take a few!

However you can make them larger if you wish.

Simply remember to adjust the baking time accordingly for bigger cookies.

Tips for making soft triple chocolate cookies

A useful tip to chewy gooey cookies, is not to over bake them.

For cookies with soft and chewy centres, bake them for about 8 minutes. They’ll be very fragile when removed from the oven so allow them to cool in the baking pan placed over a cooling rack.

If you like them crispier around the edges then simply bake them for 10 to 12 minutes.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Triple Chocolate Cookies

Triple chocolate cookies, chock full of both semi-sweet and white chocolate chunks and semi-sweet chocolate chips. A heavenly decadent cookie.

Course: Dessert

Cuisine: American

Keyword: Chocolate, Cookie, Triple chocolate, Soft and chewy

Servings:

Author: Marisa

Ingredients

2 1/2 cups all purpose flour
3 tbls unsweetened cocoa powder
1 tsp baking soda
1/2 tsp instant coffee granules
3/8 tsp salt
1 cup unsalted butter softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped semi-sweet chocolate
1 cup chopped white chocolate

Instructions

Preheat oven to 375*
Line 2 cookie sheets with parchment paper.
In a medium size bowl combine the flour, unsweetened cocoa powder, baking soda, coffee, salt and set aside.
In a large bowl using an electric mixer, cream the butter and both the sugars together. Add the eggs and vanilla and mix till blended. Mix in the flour mixture. Stir in the chocolate chips, chopped semi-sweet chocolate and chopped white chocolate.
Using a cookie scoop or spoon, form balls into large walnut size chunks of dough. Bake 10 to 12 minutes, they should look just barely set with a shiny sheen. Remove from oven and let cool 15 mins.

Notes

This recipe was adapted from The Best of Better Baking by Marcy Goldman. One of my favourite cookbooks, with lots of insightful information to turn anyone into a better baker.

Ricciarelli Italian Almond Cookies

December 22, 2018 by Marisa 15 Comments

Ricciarelli, Italian Almond Cookies are typical Christmas cookies from Siena, Italy. They’re exquisite little morsels and a joy to make!

As I reflect each year on which cookies to add to my Christmas cookie platter, a balance of different textures and flavours is what I look for. Some have to include a type of nut while some are without.

I would need at least one colourful treat to brighten up the mound of cookies piled up high on my holiday platter. Such as these Italian Rainbow Cookies.

And then we mustn’t forget family members with dietary restrictions such as those who are gluten intolerant! They too need a perfectly satisfying sweet nibble! This is where these Ricciarelli make an appearance!

What I love about these cookies is that you really don’t need any serious baking skills. It’s simply a few very good quality ingredients consisting mostly of finely ground almonds and some powdered sugar.

They’re almond and lemon scented and also wonderfully perfumed with the seeds of a vanilla bean.

A touch of beaten egg whites binds the ingredients together to bring you a deliciously soft and chewy cookie with its distinctive crackled appearance.

You can make this cookie in different stages if you wish.

Day 1…you can blanch your own almonds if you’re so inclined. This is a process I really enjoy doing and extremely easy to do. You can check out my notes below.

Day 2…you can prepare the cookie dough and refrigerate over night.

Day 3…slice, shape and bake! It’s pretty simple right? Told you so!

A Little About Ricciarelli Cookies

Aside from being a Sienese Christmas treat, these cookies are customarily shaped into an oval or diamond form.

Some would say that the oval shape was meant to represent the eyes of the Madonna by Renaissance painters.

However, according to one legend it is said that a noble knight, Ricciardetto Della Gherardesca introduced the diamond shaped form of this cookie. Its oval shape with the pointed tips greatly reminded him of the Sultan’s slippers from his crusades of the far East. Hence the name Ricciarelli!

Whatever shape or form you decide on, I’m sure you’ll agree these cookies reign supreme in elegance and simplicity.

Serve alongside your favourite sweet wine or Vin Santo and enjoy them in the company of your wonderful family members or friends!

Happy baking dear friends!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Ricciarelli Italian Almond Cookies

Ricciareli, Italian Almond Cookies are deliciously soft and chewy cookies with a distinctive crackled surface. A typical Sienese Christmas cookie.

Course: Dessert

Cuisine: Italian

Keyword: Ricciarelli Italian Almond Cookies

Servings: cookies

Ingredients

2 1/2 cups blanched almonds see notes below for blanching your own
1 3/4 cups powdered sugar
lemon zest from half a lemon
1 1/2 teaspoon pure almond extract
seeds from 1 vanilla bean
egg whites from 2 large eggs
powdered sugar for dusting approximately 1 cup

Instructions

Preparing The Cookie Dough

In a food processor, pulse together the blanched almonds with 3/4 cups of the powdered sugar until fine in texture.
Add in the remaining sugar, lemon zest, almond extract, the vanilla bean seeds and pulse together until very fine. Set aside.
In a small bowl, beat the egg whites with a fork just until foamy.
Add the beaten egg whites to the almond mixture, 1 teaspoon at a time while stirring just until you've achieved a stiff dough.
Dust your hands and a flat work surface with a little powdered sugar and roll out the cookie dough into a log about one inch and a half in diameter.
Wrap with cling wrap and refrigerate for 8 hours or overnight.

When Ready To Bake

Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper and set aside.
Slice the cookie dough into 24 equal portions and roll each into a ball.
One at a time, slightly flatten each ball between the palms of your hands while forming into an oval shape.
Place the shaped cookies onto the prepared baking sheets while spacing them 2 inches apart.
Dust generously with powdered sugar.
Bake one sheet at a time in the preheated oven for about 12 to 15 minutes or until the sides are pale golden in colour.
Take care not to over bake them. They should look dry and not overly dark.
Allow to cool completely before removing from the baking sheet as these cookies are very soft and fragile when removed from the oven.
Enjoy with your favourite sweet wine or Vin Santo.
They keep well for up to a week at room temperature sealed in an air tight container.

Notes

Blanching Almonds

Place the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shriveled up appearance.

Drain the almonds and run under cold water then pat dry with a clean dish towel.

One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.

Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.

If your pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.

Cookies

Ingredients for Bocconotti Cookies

How To Shape Bocconotti Cookies

How to Prep Bocconotti Tins

Italian Bocconotti Cookies

Equipment

Ingredients

Instructions

What are Amaretti cookies made of?

The Legend of the Amaretti cookie

How to make Soft Blueberry Amaretti cookies

Soft Blueberry Amaretti Cookies

Ingredients

Instructions

Notes

What Are Chewy Amaretti Cookies Made Of

Are Amaretti Cookies Easy To Make?

Tips to making perfect Chewy Amaretti Cookies

Chewy Amaretti Cookies

Ingredients

Instructions

Notes

Tips for making soft triple chocolate cookies

Triple Chocolate Cookies

Ingredients

Instructions

Notes

A Little About Ricciarelli Cookies

Ricciarelli Italian Almond Cookies

Ingredients

Instructions

Preparing The Cookie Dough

When Ready To Bake

Notes

***How to make Soft Blueberry Amaretti* *cookies***