服务：16

这个食谱是对我的出生地卡拉布里亚的致敬。我的卡拉布雷斯（Calabrese）母亲从来都不是一个面包师，但是Bocconotte（意味着小吃）是她经常做的一种甜点。Bocconotte是tartlets，上面有一个甜美的橙色面团，里面充满了果酱或巧克力。我的母亲仍然把它们放在她的特殊Bocconotti锅中，但也可以用松饼罐制成。她有时还会用巧克力榛子散布作为我和我姐姐的特殊享受。

Ingredients

18 oz. (4 cups) all-purpose flour
1 cup granulated sugar
1 envelope (16 g or 2 Tbs.) Lievito Vaniglinato (vanilla-flavor yeast), preferably Bertolini brand
1个信封或1茶匙。香草粉，最好是Paneangeli Vanillina品牌
5个大鸡蛋
8 oz. (1-1/4 cups) vegetable shortening, plus more for the pans
1-1/2 TBS。细磨碎的橙皮
2 tsp. orange liqueur, such as Triple Sec
1 cup cherry jam or chocolate-hazelnut spread, such as Nutella
Confectioners’ sugar, for garnish

卡路里（KCAL）：480
Fat Calories (kcal): 200
Fat (g): 22
Saturated Fat (g): 6
多不饱和脂肪（G）：7
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 50
Sodium (mg): 30
Carbohydrates (g): 63
Fiber (g): 1
糖（G）：37
Protein (g): 7

Preparation

Position a rack in the center of the oven, and heat the oven to 350°F. In a large bowl, sift the flour, granulated sugar, yeast, and vanilla powder, and whisk to combine.

In a small bowl, lightly whisk four of the eggs. Cut the shortening into small pieces, and add to the flour mixture. Add the eggs and orange zest, and knead the mixture until a shaggy dough begins to form. Addthe liqueur, and continue to knead until a smooth dough forms, 3 to 5 minutes. Cover the dough with a tea towel, and let rest for about 10 minutes.

Generously grease 1 to 2 standard muffin pans with shortening (enough to accommodate 16 bocconotte). Pinch a 1-oz. (about 1-1/2 Tbs.) piece of dough, and roll into a ball. Flatten the ball on the counter, and place it into one of the muffin cups. Use your fingers to press it into the bottom and three-fourths up the sides of the opening. Repeat to fill 15 more muffin cups.

Place 1 Tbs. of the jam or chocolate spread (or use a combination, 1/2 Tbs. of each) into the middle of each piece of dough. Pinch off another 1-oz. piece of dough, roll into a ball, and flatten to about 3 inches in diameter. Place on top of one of the muffin cups, and pinch the sides together with the bottom piece of dough to seal in the filling. Repeat with the remaining dough.

Make an egg wash by whisking the remaining egg with 1 Tbs. water, and brush the top of each pastry with the wash.

Bake until the pastries are golden, 10 to 15 minutes. Allow to cool completely, remove from the muffin tins, and sprinkle with the confectioners’ sugar.