Prepare the filling the day before. Reduce the chocolate syrup before adding the yolks, then check that the finished filling holds a soft mound on a spoon. The reduction can take longer in a narrow pan or over very low heat.
Make ahead Make and chill the filling overnight. Bake the filled pastries the next day and let them cool completely before dusting with sugar.
Bocconotti Abruzzesi
Prep 45 min · Cook 1 hr 30 min · Rest 13 hr 45 min · Serves 10 · Difficulty Hard
Method
The day before, toast the almonds in a dry pan until lightly golden and fragrant, then chop finely. In a small saucepan heat the water with 100 g sugar and the chopped chocolate, stirring. Simmer uncovered until the syrup thickly coats a spoon, stirring more often as it thickens; aim for roughly 260 g of reduced syrup. Allow about 40–60 minutes, continuing gently if it is still thin.The day before, toast the almonds in a dry pan until lightly golden and fragrant, then chop finely. In a small saucepan heat the water with 3½ oz sugar and the chopped chocolate, stirring. Simmer uncovered until the syrup thickly coats a spoon, stirring more often as it thickens; aim for roughly 9 oz of reduced syrup. Allow about 40–60 minutes, continuing gently if it is still thin.
Take the pan off the heat. Beat 2 yolks in a bowl and loosen them with a little warm chocolate syrup. Return to the pan, stir over low heat for about 5–10 minutes, until the egg mixture reaches 71.1°C on a food thermometer, then add the almonds and cinnamon. The filling should hold a soft mound on a spoon. Cool for 30 minutes, cover and refrigerate for at least 12 hours.Take the pan off the heat. Beat 2 yolks in a bowl and loosen them with a little warm chocolate syrup. Return to the pan, stir over low heat for about 5–10 minutes, until the egg mixture reaches 160°F on a food thermometer, then add the almonds and cinnamon. The filling should hold a soft mound on a spoon. Cool for 30 minutes, cover and refrigerate for at least 12 hours.
The next day, beat the remaining 4 yolks with the remaining 100 g sugar. Add the oil and mandarinetto, then mix in 160 g flour. Add a little of the remaining flour only as needed for a soft, manageable dough. Cover and rest for 30 minutes.The next day, beat the remaining 4 yolks with the remaining 3½ oz sugar. Add the oil and mandarinetto, then mix in 5½ oz flour. Add a little of the remaining flour only as needed for a soft, manageable dough. Cover and rest for 30 minutes.
Heat the oven to 180°C and grease the molds with the lard. On a lightly floured surface roll small portions of dough to about 3 mm. Line the molds, divide the cold filling among them without reaching the rims, then close with thin dough lids and seal the edges.Heat the oven to 350°F and grease the molds with the lard. On a lightly floured surface roll small portions of dough to about 3 mm. Line the molds, divide the cold filling among them without reaching the rims, then close with thin dough lids and seal the edges.
Bake for 25–30 minutes, until lightly amber. Let the pastries settle for 5 minutes, then carefully turn them out onto a rack. Allow a further 40 minutes to cool before dusting with the icing sugar.Bake for 25–30 minutes, until lightly amber. Let the pastries settle for 5 minutes, then carefully turn them out onto a rack. Allow a further 40 minutes to cool before dusting with the icing sugar.
