Nanina's Bocconotti Calabresi

Nutella or Jelly filled pastry. Perfect with a cup of espresso or tea. This recipe has been used by my mom for as long as I can remember, especially for Easter.

Nanina's Bocconotti Calabresi


For 4 Dozen(s)

For the Bocconotti:

  • 12 large eggs
  • 2 cups sugar
  • 16 ounces Crisco
  • 2 1/2 pounds all purpose flour
  • 3 tablespoons baking powder
  • Nutella
  • jellies or jams
  • colorful sprinkles, sugars or chocolate for drizzling
  • non-stick spray
  • mini tart tins about 3 inches


  1. Pre-heat oven 350 degrees
  2. In large bowl mix eggs, sugar and Crisco--mix well
  3. In a separate bowl add baking powder to flour--use a wire whisk to mix together
  4. Gradually add the flour mixture to the wet ingredients, if using a hand mixers set on low
  5. Spray tins and layer the tin with mixture
  6. Add a teaspoon of filling an then cover with more mixture
  7. Smooth and remove extra dough to leave a clean trim
  8. Place on cookie sheet and bake til golden brown about 20 minutes
  9. Wait to completely cool before removing from tins



Recipe Notes

If the dough sticks to your hands add a tablespoon of flour and mix well. Do not over fill the center or it will leak out.



Thursday, 14 December 2017
A childhood memory of my husband Giacchino. Thankful for these recipes. - Castronovo