by 
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.
Italian Bocconotti Cookies
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!
Love the shape of those tart tins. Including orange zest in the dough adds a touch of magic!
I totally agree with you, the orange zest really elevates this pastry dough! Thanks so much!
Another delicious treat! Your family is so lucky. 🙂
Thanks Josette….they’re very happy taste testers I must say!?
I have these tins, but I always thought they were French. And yet I’ve never seen a French pastry, if you will, made in these tins! Can’t wait to try them!
Funny enough I’ve been searching for these mini tart tins since before Christmas with no luck. I quickly grabbed the last 2 packs when I came across them last month. Grease the tins well and the bocconotti will come out effortlessly! Use any of your favourite jams and enjoy Mimi! I’m trying pineapple jam next?
They look lovely and delicious. ?
Thanks so much…these really brought a smile to everyone’s face when I served them!
So funny… just like Chef Mimi above, I have these tins as well but have never found a recipe for them. Thanks Marisa, these look like perfect little treats!
Had I known I would have borrowed yours Annika, they were so hard to find? kidding aside you’ll now be using them over and over again?
I have no idea where mine are from… most likely one of my husband’s additions to the kitchen. Looking forward to using them!
Enjoy Annika !
These must be yummy, love the fig jam filling!?
They’re really quite lovely with a light buttery shell and fun to make and you can use whatever jam you like or just mix it up and get a surprise in every bite!
Lovely, Marisa! Beautiful dough and so many fillings you can go with, but I am a fan of fig jam, and your bocconotti look perfect!
I love fig jam as well but it’s not always easy to come by around Montreal. I usually end up making a trip to an Italian specially store for it. The dough is so easy to work with and there’s endless possibilities for the filling! Thanks so much?
Sunday morning with coffee, the newspaper and Bocconotti – what could be better! Wonderfully photographed and your instructions are spot on to insure success.
Thank you Paula….the dough is quite easy to work with and even beginners would enjoy this recipe. It’s just a matter of finding ones rhythm and the end results are super yummy!
Love these! they look amazing Marisa
Thanks so much! I love working with any type of dough…sweet or savoury and this pastry dough is quite easy to work with?
Thanks so much for your recipe! I have these tis but could never find a good recipe to amke in them. My husband would like the calabresi filling –I will have to try that one, as well as your fig jam filling.
Funny enough but this recipe was in the works for a while but I could not find the 2 inch tins needed and was just about to settle for my mini muffin tin when I came across them and I purchased the last packs. Enjoy Pat and you’ll see they are easy to put together! Next time I too will try the Calabresi filling?
I love the shape of these also. Great recipe!
Thanks Debbie! I’m loving these mini scalloped tins so much that I bought 2 different sizes.
Hi Debbie, Where did yo buy the tins I am in Australia Sydney
Hi Debbie I bought them at Homesense here in Canada which is part of the TK Maxx family in Australia! Hope you find them, you’ll make good use of them!
Marisa always amazed on your captures! Wish I could give you five stars.
Thanks so much Sumith, they’re lovely little morsels!
I have a jar of orange fig jam in my pantry…perfect for these little morsels.
That orange fig jam sounds divinely perfect Karen!
How would you use a traditional Italian cream filling?
Dianne a traditional Italian cream filling is used in a similar pastry called Pasticciotto which is usually made with lard. Other typical fillings for Pasticciotti are chocolate and ricotta…I’m hoping to work on a recipe for these pastries by Easter time as it’s traditional to make ricotta based desserts for Easter in my family! Hope this helps.
The cookies were delicious, however, I did have a little bit of trouble in removing them from the fluted tins even though the tins were well oiled. Should the cookies be completely cooled before removing from the tins?
What is the best way to remove them?
Four cookies fell apart, but certainly did not go to waste…cooks treat!!
Hey Christine, whenever I bake with any kinds of bakeware that have intricate patterns I use a product called “cake release” by Wilton. It really works wonderfully and a little goes a long way. It has the consistency of softened butter and I use a baking brush to apply the product to my tins. Hope this helps!
Hi Marisa,
I plan on making these cookies for Christmas and was just wondering where you purchased the little tins. I would greatly appreciate it. I love the way the cookies look made in the tins pictured. TY!!!
Anna I purchased them at HomeSense which is a kitchen, home and decor store here in Canada. You’ll probably find them in any other kitchen supply store or Amazon too!
How do you keep the jam from seeping out of the tins during baking?
Lori you might just have to put a little less jam and make sure the edges are well sealed.
Thoroughly enjoyed! Is there a way to work with your recipe to accommodate savory filling for appetizers?
Jane, try substituting the orange zest for thyme. A little goes a long ways.
Unfortunately you failed to answer the question as to how long do you let them cool before removing them from the molds. That information would be very helpful.
Hi Linda, I usually remove them when the tins are cool enough to handle. Hope this helps!
I would like to make them ahead of time.
Can I freeze them for another week or two.
Apologies for the late reply Karen, I’ve been away. Yes, you can freeze them.