Italian Bocconotti Traditional Cake Recipe

By: Sheila Reynolds

Looking for a classic Italian dessert to compliment next time you make spaghetti? This Italian Bocconotti Traditional Cake would make even the toughest Italian mother proud!

Italian Bocconotti Traditional Cake Recipe


1 stick cold unsalted butter
1 ½ cups flour
1/3 cup sugar
1 large egg
2 egg yolks
1 lemon or orange, zested
1/2 tsp. baking soda
1/4 tsp. salt

¼ cup raspberry jam
1 tsp. cocoa, unsweetened
2 ounces bittersweet chocolate, chopped
Handful chopped almonds

Powdered sugar


1. Cream butter and sugar and then beat in egg and yolks. Fold in citrus zest. Blend baking soda, salt, and flour together and then fold into the sugar mixture. Wrap tightly in plastic wrap and refrigerate for four to six hours.
2. Mix jam, cocoa powder, chocolate and almonds. Set aside.
3. Roll the dough out until about ¼-inch thick. Cut out 2-inch rounds from the dough and arrange half on a cookie sheet. Add the filling, and top with a second round, pressing the edges closed.
4. Bake at 350 for 15 to 20 minutes or until a light, golden brown. Cool on the pan for three minutes and then remove. Garnish with powdered sugar.

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