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Bocconotti for Easter

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  • Serves: 5
  • Complexity: medium

Ingredients

  • For the Dough:
  • 2 lbs. flour
  • 1.75 cups dry white wine
  • .5 cups olive oil
  • For the Filling:
  • 1 lb. almonds
  • .5 lb sugar
  • Zest of one large lemon
  • .5 cup water
  • 1 cup whole fruit jam of your choice
  • For the Icing:
  • 1 lb. sugar
  • .75 cups water

Directions

  1. 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.

  2. 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

  3. 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.
     
  4. Cut a small piece of dough and roll it very flat with a rolling pin to about 1/8" thick.

  5. 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.

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