Italian > Italian Desserts > Pastry > Bocconotti

Pistachio and Ricotta Bocconotto Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup shelled pistachios, finely chopped
- 1/4 cup whole milk ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt

Special equipment needed:
- Muffin tin
- Mixing bowl
- Electric mixer
- Rolling pin
- Pastry cutter or knife
- Small spoon

Step-by-step instructions:

1. Preheat the oven to 350°F (180°C). Grease a muffin tin with butter or cooking spray.

2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.

3. Add the softened butter to the dry ingredients and mix with an electric mixer until the mixture is crumbly.

4. Add the egg, vanilla extract, and ricotta cheese to the mixture. Mix until well combined.

5. Fold in the chopped pistachios and mix until evenly distributed.

6. On a floured surface, roll out the dough to about 1/4 inch thickness.

7. Using a pastry cutter or knife, cut the dough into circles that are slightly larger than the muffin tin cups.

8. Press each circle of dough into a muffin cup, making sure to press the dough up the sides of the cup.

9. Spoon the filling into each cup, filling it about 3/4 of the way full.

10. Bake for 20-25 minutes, or until the edges are golden brown and the filling is set.

11. Remove from the oven and let cool for a few minutes before removing the bocconotti from the muffin tin.


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

Nutritional information:
Calories per serving: 206
Fat: 11g
Carbohydrates: 24g
Protein: 3g
Sodium: 81mg
Sugar: 11g

Substitutions for ingredients:
- Almonds or hazelnuts can be substituted for pistachios.
- Cream cheese or mascarpone cheese can be substituted for ricotta cheese.

Variations:
- Add a teaspoon of lemon zest to the filling for a citrusy twist.
- Substitute the pistachios with chocolate chips for a chocolatey version.
- Add a teaspoon of cinnamon to the filling for a warm and spicy flavor.

Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Don't overmix the dough or it will become tough.
- If the dough is too crumbly, add a tablespoon of milk at a time until it comes together.
- Use a small spoon to fill the muffin cups with the filling to avoid making a mess.

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 few chopped pistachios on top.

Garnishes:
Chopped pistachios, powdered sugar, whipped cream.

Pairings:
Coffee, tea, or a glass of milk.

Suggested side dishes:
Fresh fruit, a green salad.

Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easier to work with.
- If the filling is too runny, add a tablespoon of flour at a time until it thickens up.
- If the bocconotti are browning too quickly, cover them with foil for the remaining baking time.

Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers properly to avoid foodborne illness.

Food history:
Bocconotti are a traditional Italian pastry that originated in the region of Puglia. They are typically filled with jam or chocolate, but this version uses pistachios and ricotta cheese.

Flavor profiles:
Sweet, nutty, buttery, creamy.

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

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Region: Italian

Taste: Creamy, Nutty, Sweet, Rich