Start with the shortcrust pastry. On a work surface, combine the flour and baking powder. Make a well in the center and add the eggs and sugar. Begin mixing the ingredients together, gradually incorporating the flour. When the dough is no longer sticky, add the butter pieces and knead by hand. Once you have a smooth, even dough, wrap it and let it rest in the fridge for 30 minutes.

Note: Bocconotti are traditionally made in small, fluted metal molds, which can be oval (like mine) or round. These molds can be hard to find in the US, and are often confused online with tartlet molds (which are usually too large, about 4 inches). If you can’t find the traditional molds, you can use paper cupcake liners placed inside aluminum liners or a muffin tin to help them keep their shape while baking.

Prepare the filling by mixing together all the filling ingredients (it’s even better if you mix them the night before, as the flavors develop more over time).