Bocconotti (Sweet Pastry Tartlets)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 72
Uno (Pastry Dough)
  • 7 tbsp (100 g) vegetable shortening, melted and cooled
  • ¼ cup plus 3 tbsp (100 g) superfine sugar
  • 3 large egg yolks
  • 2¾ oz (85 ml) dry vermouth
  • 1 cup (125 g) all-purpose flour
  • ¾ tsp baking powder
Due (Chocolate-Almond Filling)
  • 3 large egg whites
  • ⅔ cup (150 g) superfine sugar
  • 1 tbsp (7 g) unsweetened cocoa, sifted
  • Grated zest of ½ lemon
  • ½ tsp pure vanilla extract
  • 2¼ cups (300 g) almonds, toasted and finely chopped
  • ½ cup (120 g) mini semisweet chocolate chips
Finale (Assembly)
  • Confectioners’ sugar, for dusting
Uno: Make the Pastry Dough
  1. In a stand mixer fitted with the paddle attachment, beat the shortening and sugar at medium speed for 2 minutes. Add the egg yolks and beat for 2 minutes longer. Add the vermouth and beat for 3 minutes longer.
  2. Meanwhile, in a medium bowl, whisk together the flour and baking powder.
  3. Gradually add the flour mixture to the shortening mixture and beat to just combine. (Isabelle's Note: Cover bowl tightly with plastic wrap and transfer to the freezer to chill for 20 minutes, or until dough is quite firm.)
Due: Make the Chocolate-Almond Fillling
  1. In a stand mixer fitted with the paddle attachment, beat the egg whites at medium speed until frothy. Add the sugar. Increase the speed to high and beat until the egg whites form stiff peaks.
  2. Add the cocoa, lemon zest, and vanilla. Beat to just combine.
  3. With a large rubber spatula, fold in the almonds and chocolate chips. Set aside.
Finale: Assemble
  1. Preheat the oven to 350°F (180°C). Spray mini tart tins with ½-inch bases with cooking spray and set aside. (Isabelle's Note: I swapped out the mini tart tins for a mini muffin tin instead - it worked just fine, though it did mean my tartlets didn't come out with those pretty fluted edges.)
  2. Scoop out 1 teaspoon of dough, roll it into a ball, and place it in a tart pan. Use your fingers to press the dough into the sides and bottom of the pan. Repeat with the remaining dough and tart pans. Arrange the pans on a full sheet pan.
  3. Fill each tart shell with a large dollop of chocolate-almond filling. The tart should be almost overflowing because the filling tends to shrink, but make sure the filling does not touch the edge of the pastry where it meets the top of the pan because it could make the pastry stick.
  4. Bake until golden, 20 to 25 minutes.
  5. Remove the tins from the oven, and immediately remove the cookies from the tins (use a toothpick to help with removal if the pastry sticks). Transfer to a wire rack to cool completely. If baking in batches, wash and dry tins between uses.
  6. To serve, dust with confectioner’s sugar.
Recipe by Crumb: A Food Blog at