Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/4 cup whole milk
- 1/2 cup ricotta cheese
- 1/2 cup hazelnuts, finely chopped
- 1/4 tsp salt
- Powdered sugar for dusting
Special equipment needed:
- Muffin tin
- Mixing bowl
- Rolling pin
- Pastry cutter or knife
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, sugar, and salt.
3. Add the melted butter, egg, and milk. Mix until a dough forms.
4. On a floured surface, roll out the dough to 1/8 inch thickness.
5. Cut out circles using a pastry cutter or knife. Each circle should be about 3 inches in diameter.
6. Press each circle into a muffin tin, making sure to press the dough up the sides.
7. In a separate bowl, mix together the ricotta cheese and chopped hazelnuts.
8. Spoon the ricotta mixture into each muffin cup, filling them about 3/4 full.
9. Bake for 20-25 minutes, or until the edges are golden brown.
10. Let the bocconotti cool in the muffin tin for 5 minutes before removing them.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12 bocconotti
Nutritional information:
Calories per serving: 160
Total fat: 9g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 6g
Protein: 4g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Cream cheese can be substituted for ricotta cheese.
Variations:
- Add a teaspoon of vanilla extract to the ricotta mixture for extra flavor.
- Drizzle melted chocolate over the bocconotti before serving.
- Add a teaspoon of lemon zest to the ricotta mixture for a citrusy twist.
Tips and tricks:
- Make sure to press the dough up the sides of the muffin tin to create a well for the ricotta mixture.
- Use a pastry brush to brush the edges of the dough with egg wash before baking for a shiny finish.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the bocconotti on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Fresh berries, such as raspberries or strawberries, make a colorful garnish.
- Chopped hazelnuts or almonds can be sprinkled on top for added crunch.
Pairings:
- Serve with a cup of coffee or espresso for a classic Italian treat.
- Pair with a glass of sweet dessert wine, such as Moscato or Vin Santo.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with a balsamic vinaigrette
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the bocconotti are sticking to the muffin tin, run a knife around the edges to loosen them before removing.
Food safety advice:
- Make sure to wash your hands and any equipment used in the preparation of the bocconotti to prevent cross-contamination.
- Store the bocconotti in an airtight container to prevent spoilage.
Food history:
Bocconotti are a traditional pastry from the Puglia region of Italy. They are typically filled with a mixture of almonds, chocolate, and jam, but this recipe uses hazelnuts and ricotta cheese for a unique twist.
Flavor profiles:
The bocconotti have a buttery, slightly sweet crust that pairs perfectly with the nutty, creamy filling. The hazelnuts add a crunchy texture and a rich, earthy flavor.
Serving suggestions:
Serve the bocconotti as a dessert or a sweet snack. They are perfect for a holiday gathering or a special occasion.
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Region: Italian