From rosso rubinian's kitchen in Italy.

Originally published on Cookpad Italy as Bocconotti romani, with US measurements.

Bocconotti Romani

Name: Bocconotti Romani
Total time: 4800 s
Yield: 16 pieces
Ingredients: 1 1/2 cups all-purpose flour (180 grams); 2/3 cup powdered sugar (75 grams); 1/3 cup unsalted butter (65 grams); 1 large egg; 1 pinch salt; 1 cup ricotta cheese (250 grams); 1 large egg; 1/3 cup granulated sugar (75 grams); 1/2 tablespoon ground cinnamon; 1 piece candied citron; 1 piece candied orange; 1 egg white

rosso rubinian @rosso_rubinian

Italia

We’re in the heart of Roman Carnival between the 1700s and 1800s on Mardi Gras. At sunset, the center of Rome was buzzing for the festival of the moccoletti. Everyone at the festival had to wear a mask and carry a thin, long candle called a “moccoletto.” The goal was to keep your candle lit while trying to blow out others’. If your candle went out, you had to reveal your identity by removing your mask. That’s the romantic side of the festival, but in reality, the night, the crowd, and the masks often hid betrayals, pranks, thefts, and even stabbings. The nice thing was that, at least for one day, there were no obvious social differences and everyone could feel a bit lighter. Happy Mardi Gras.

rosso rubinian @rosso_rubinian

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Ingredients

1 hour 20 minutes

16 pieces

Shortcrust pastry
1 1/2 cupsall-purpose flour (180 grams)
2/3 cuppowdered sugar (75 grams)
1/3 cupunsalted butter (65 grams)
1large egg
1 pinchsalt
Filling
1 cupricotta cheese (250 grams)
1large egg
1/3 cupgranulated sugar (75 grams)
1/2 tablespoonground cinnamon
1 piececandied citron
1 piececandied orange
Finishing
1egg white

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Steps

1 hour 20 minutes

1

Gather all your ingredients. The first photo shows the ingredients for the pastry. The second photo shows the filling for the bocconotti. For finishing, use one egg white.
2

Start by making the powdered sugar. You can use a food processor on high speed. Add the flour and a pinch of salt, and mix. Finally, add the egg and butter, and mix until you have a dough ball.
3

Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
4

For the filling, sift the ricotta and add the whole egg. Mix well, then add the sugar, cinnamon, and finally the candied citron and orange, chopped into pieces. Let rest for 30 minutes.
5

Roll out the shortcrust pastry. Use a teaspoon to add the filling, then cover with another layer of pastry. Trim the excess dough with a pastry wheel. Beat an egg and brush the tops of the bocconotti with it.
6

Line a baking sheet with parchment paper and place the bocconotti on it. Use 1 egg white and brush the tops of the pastries. Preheat the oven to 350°F (180°C) and bake for 30 minutes using the conventional setting.
7

Let cool before serving.

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Cooksnaps

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rosso rubinian @rosso_rubinian

Published in the US on August 06, 2025 14:01

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian