Coffee and Chocolate Bocconotto Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/4 cup espresso coffee
- 1/4 cup chocolate chips
- 1/4 cup chopped almonds
- 1/4 tsp salt

Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry cutter
- Mixing bowls
- Electric mixer
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C).

2. In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix with an electric mixer until the mixture resembles coarse crumbs.

3. Add the egg yolks and espresso coffee to the mixture and mix until the dough comes together.

4. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles using a pastry cutter that are slightly larger than the muffin tin cups.

5. Press the circles into the muffin cups, making sure to press the dough up the sides.

6. In a small bowl, mix together the chocolate chips and chopped almonds. Spoon the mixture into the dough cups.

7. Bake for 20-25 minutes, or until the dough is golden brown and the filling is melted and bubbly.

8. Remove from the oven and let cool for 5 minutes before removing from the muffin tin.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 bocconotti

Nutritional information:
Calories per serving: 210
Fat: 11g
Carbohydrates: 25g
Protein: 3g
Sodium: 50mg
Sugar: 9g

Substitutions for ingredients:
- Instead of espresso coffee, you can use regular coffee or instant coffee.
- Instead of chocolate chips, you can use chopped chocolate or chocolate chunks.
- Instead of chopped almonds, you can use chopped hazelnuts or pecans.

Variations:
- Add a teaspoon of vanilla extract to the dough mixture for added flavor.
- Top the bocconotti with whipped cream or vanilla ice cream.
- Add a teaspoon of cinnamon to the chocolate and almond mixture for a spicy twist.

Tips and tricks:
- Make sure to press the dough up the sides of the muffin cups to create a well for the filling.
- Use a pastry brush to brush off any excess flour from the dough circles before placing them into the muffin cups.
- Let the bocconotti cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.

Storage instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Reheat the bocconotti in the oven at 350°F (180°C) for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the bocconotti on a platter with a dusting of powdered sugar and a sprig of fresh mint.

Garnishes:
Dust the bocconotti with powdered sugar or cocoa powder before serving.

Pairings:
Serve the bocconotti with a cup of espresso or cappuccino.

Suggested side dishes:
Serve the bocconotti with fresh fruit or a side salad.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, add more chocolate chips or nuts to thicken it up.

Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the bocconotti in an airtight container to prevent contamination.

Food history:
Bocconotti are traditional Italian pastries that originated in the region of Puglia. They are typically filled with jam or chocolate and almonds.

Flavor profiles:
The bocconotti have a rich and buttery crust with a sweet and nutty filling of chocolate and almonds. The espresso coffee adds a subtle bitterness to balance out the sweetness.

Serving suggestions:
Serve the bocconotti as a dessert or as a sweet snack with coffee or tea.

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Region: Italian

Taste: Rich, Sweet, Chocolatey, Coffee, Coffee-Flavored