Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/2 cup hazelnuts, finely chopped
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Muffin tin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
6. Fold in the chopped hazelnuts and chocolate chips.
7. Grease a muffin tin and line each cup with a small piece of parchment paper.
8. Roll the dough into small balls and press them into the lined muffin cups, forming a small well in the center.
9. Brush the edges of the dough with milk.
10. Bake for 15-20 minutes, or until the edges are golden brown.
11. Allow the bocconotti to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 12 bocconotti
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 7g
Cholesterol: 55mg
Sodium: 60mg
Total carbohydrates: 25g
Dietary fiber: 2g
Total sugars: 11g
Protein: 4g
Substitutions for ingredients:
- You can use any type of nut instead of hazelnuts, such as almonds or walnuts.
- You can use dark chocolate chips instead of semisweet.
Variations:
- Add a teaspoon of cinnamon to the dough for a warm, spicy flavor.
- Use white chocolate chips instead of semisweet for a sweeter taste.
Tips and tricks:
- Make sure the dough is well chilled before rolling it into balls to prevent it from sticking to your hands.
- If the dough is too crumbly, add a tablespoon of milk at a time until it comes together.
- You can make the bocconotti ahead of time and store them in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bocconotti, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the bocconotti on a platter lined with parchment paper and dusted with powdered sugar.
Garnishes:
Garnish the bocconotti with a sprinkle of chopped hazelnuts or a drizzle of melted chocolate.
Pairings:
Pair the bocconotti with a cup of espresso or a glass of red wine.
Suggested side dishes:
Serve the bocconotti with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes more manageable.
- If the bocconotti are too dry, brush them with a little melted butter or honey before serving.
Food safety advice:
Make sure to store the bocconotti in an airtight container to prevent them from drying out or becoming stale.
Food history:
Bocconotti are a traditional Italian pastry that originated in the region of Puglia. They are typically filled with jam, chocolate, or almond paste.
Flavor profiles:
The bocconotti have a buttery, nutty flavor with a hint of chocolate.
Serving suggestions:
Serve the bocconotti as a sweet snack or dessert.
Related Categories
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Region: Italian
Taste: Rich, Sweet, Nutty, Chocolatey