Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Bocconotti for Easter

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna,

Bocconotti for Easter: crispy and delicious... always something to look forward to at Easter time! your social media marketing partner
Related Recipes:
All Recipes
Holiday Recipes
Key Ingredients
Difficulty Level
Recipe Groups
Vegetarian Recipes
Mediterranean Diet Recipes

For the Dough:

  • 2 Lbs - Flour
  • 1  3/4 Cups - Dry white wine
  • 1/2 Cup - Olive oil

For the Filling:

  • 1 Lb Almonds
  • 1/2 Lb Sugar
  • Zest of one large lemon or 2 small lemons
  • 1/2 Cup Water
  • 1 Cup of Whole fruit jam of your choice. Traditionally we use grape or cherries jam

For the Icing:

  • 1 Lb Sugar
  • 3/4 Cup Water
Advertisement your social media marketing partner
  • In a Stand Mixer, add the olive oil and the wine and mix the two. Add the flour and continue to mix until the flour and the liquids are completely amalgamated and the dough is firm.
  • To prepare the filling, boil the almonds and remove the peel. Once they are cold, put them in a food processor or a blender and chop them finely.
  • Put the chopped almonds in a bowl, add the lemon zest, the sugar and water. Mix until the water dilutes the sugar and the mixture becomes a paste.
  • Cut a small piece of dough and roll it very flat with a rolling pin to about 1/8" thick.
  •  Deposit 1 Tsp of almond filling and 1 Tsp of jam on the dough. Cover the filling with the dough to form a half moon of about 2 1/2" long . Cut the excess dough around the filling with a ravioli cutter. Press around the edges to ensure that the dough is completely attached.


  • Make all your Bocconotti. At the end with a fork puncture each Bocconotto twice on top.
  • Put all the Bocconotti on a baking sheet and bake them for 30 Mins. at 375F.
  • After you have baked all your Bocconotti, make your icing by melting the water and sugar in a pot over the stove, stir and let the water boil. Once the water boils, continue stirring and, once you stop stirring and the bubbles do not disappear from the surface (about 5 mins.), the icing is ready.
  • Put 5 spoons of liquid in a steel bowl, add 4 Bocconotti at the time and tumble them with a wooden spoon several times until they get coated with the icing.
  • Pour the Bocconotti on a wood board. Repeat the process for the remaining Bocconotti and pour them on top of the other Bocconotti. Leave them to dry for several hours until the icing is completely dry and turns white.

Get Your

Cooking with Nonna


Advertisement your social media marketing partner
Additional Tips

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!! your social media marketing partner