Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup orange marmalade
- 1/2 cup sliced almonds
Special equipment needed:
- Muffin tin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with parchment paper.
2. In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the orange zest to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the dough evenly among the muffin cups, pressing it into the bottom and up the sides.
7. Spoon a tablespoon of orange marmalade into each cup.
8. Sprinkle sliced almonds on top of the marmalade.
9. Bake for 20-25 minutes or until the edges are golden brown.
10. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 bocconotti
Nutritional information:
Calories: 235
Fat: 12g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Orange marmalade can be substituted with any other fruit jam or jelly.
Variations:
- Add a teaspoon of cinnamon to the dry ingredients for a spiced version.
- Use lemon zest and lemon curd instead of orange for a different flavor.
- Add a tablespoon of Amaretto liqueur to the wet ingredients for an almond-flavored bocconotto.
Tips and tricks:
- Make sure to press the dough firmly into the muffin cups to create a sturdy base for the filling.
- Use a cookie scoop or spoon to evenly distribute the dough among the muffin cups.
- Toast the sliced almonds in a dry skillet for a few minutes before using for extra flavor.
Storage instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the bocconotti in a 350°F (180°C) oven 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:
Dust with powdered sugar and top with a slice of candied orange peel.
Pairings:
Serve with a cup of espresso or a glass of sweet dessert wine.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the bocconotti are too crumbly, add an extra egg to the wet ingredients.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Bocconotto is a traditional Italian pastry that originated in the region of Abruzzo. It is typically filled with jam, chocolate, or almond paste.
Flavor profiles:
The orange and almond bocconotto has a sweet and nutty flavor with a hint of citrus from the orange zest and marmalade.
Serving suggestions:
Serve the bocconotti as a dessert or a sweet snack with a cup of coffee or tea.
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Region: Italian