500g "00" type flour, Castor sugar, Ready
made patisserie cream, Black cherry preserve, Sweet
white wine, Olive oil, 1 egg, apinch of salt.
Sift the flour into a mixing bowl. Form a well
and add a ¼ cup of castor sugar, 3 tablespoons
of olive oil, 250ml white wine, a pinch of salt
and enough water to obtain a consistent mix.
Preheat your oven to 180C. Roll out your dough
with a rolling pin until you have a thin layer
Cut the pastry in strips, 10cm wide. Spread some
patisserie cream on the strips and a dollop of
black cherry preserve. Fold the pastry over leaving
a border of at least 6-7cm. With a cutting tool
shape the biscuits into half moons or little bundles.
Coat the bocconotti with a wash of beaten egg
and bake for 20 minutes.
These can be served either tepid or cold.
recipe, courtesy of "Peccati di Gola- 2002
- Effe Edition