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+ servings
Baked bocconotti cookies on a cooling rack.

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 24
Author Marisa


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


  • 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
  • 3/4 cup fig jam approximately


  • 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!