In short. Small pastry cases filled with an almond cream made from a kilo of almonds, sugar, seven eggs, cinnamon and a glass of liqueur. Rich, and unmistakably Apulian.
Almonds are the backbone of sweet-making here, and the bocconotto is where they appear at their most concentrated.
Ingredients
- 1 kg of almonds
- 800 g of sugar
- 7 eggs
- 1 small glass of liqueur — limoncello works
- 1 tablespoon of ground cinnamon
- 600 g of short crust pastry
- small foil cases
Method
1. The almonds. Boil them for 20 minutes, peel them and dry them with a cloth. Mince them finely into a homogeneous paste.
2. The syrup. Put the sugar and a glass of water in a pan and dissolve it over a low heat, stirring constantly, until it reaches the thread stage — the old test is to take a little between thumb and forefinger and see whether it draws a thread.
3. The filling. Combine the almond paste with the syrup, the eggs, the cinnamon and the liqueur.
4. Assembling. Line the small cases with the short crust pastry, fill with the almond mixture, and bake.
More on the desserts page.
