Bocconotti are Italian Christmas cookies that taste heavenly all year round. These fructose-free and low FODMAP shortcrust biscuits are chocolaty or fruity filled with your favorite spreads.
Preparation time: ca. 75-90 min.
Resting time: ca. 1 h
Baking time: ca. 15 min.
Quantity: ca. 30-35 pieces
Ingredients for the dough:
- 500g spelt flour
- 200g butter (lactose-free if necessary, room temperature)
- 135g Organic corn sugar from Frusano
- 2 eggs
- 1/2 pck. Organic Vanilla sugar from Frusano or 1 tablespoon homemade vanilla sugar
- 1/2 pck. baking powder
- 1 pinch of salt
Ingredients for the filling:
- 1/2 jar Organic Hazelnut Spread - low in lactose
- 1/2 jar Organic Strawberry Rhubarb Spread (or your favorite)
Ingredients for the vanilla powder:
- 1/2 pack. Organic vanilla sugar from Frusano
- 2 tbsp. Organic Corn Sugar from Frusano
- (alternatively: 2 tbsp. homemade vanilla corn sugar)
- First, in a bowl mix all the ingredients for the dough together, except for the butter and eggs.
- Then add the butter in small pieces and work slowly into the flour mixture. Rub the flour-dusted butter between your fingers again and again until the entire mixture is crumbly and slightly sandy.
- Next, make a hollow in the middle of the flour mixture and add the eggs. Slowly work the eggs into the mixture. Place the dough on a work surface and knead vigorously with your hands until you have a smooth pastry.
- Now preheat the oven to 160° C top / bottom heat and line 2 baking trays with bak-ing paper.
- Roll out the dough about 0.5 cm thick on a floured work surface and cut out with a round cutter or glass (Ø 5-7 cm).
- Place a teaspoon of your favorite spread in the center of each dough circle and fold the dough into a crescent. Use a fork to press the two doughs together along the edge.
- Place the Bocconotti on the prepared trays with a little space between them and bake in the preheated oven for about 15 minutes. Be careful not to brown the bis-cuits. They are done as soon as they start coloring slightly on the sides.
- Finally, mix 2 tablespoons of Organic Corn Sugar and ½ pack of Organic Vanilla Sugar and dust the finished Bocconotti with it while still warm. Alternatively, use 2 tablespoons of your homemade vanilla corn sugar.
Tip: To make the work of filling the biscuits easier, you can portion the fruit or chocolate spread in small ice cube containers or praline molds and freeze it the evening before. If necessary, remove the frozen spreads directly from the mold and add to the batter.
We wish you a lot of fun with baking and enjoy!