In Calabria, the pastry tradition is enriched by an authentic treasure: Calabrian Bocconotti, small delights that enclose the sweetness of jam in a fragrant and buttery shortcrust pastry shell. These treats, with their soft and enveloping heart, are characterized by their crumbly texture that melts in your mouth, while the filling, often made with fig or apricot jam, offers a perfect contrast of flavors and aromas. The preparation of these bocconotti requires a cooking technique that involves the use of lard, which gives the pastry a special lightness and flakiness, making every bite a unique experience. Originating from the inland areas of Calabria, Bocconotti have spread over time, taking on local variations that may include fillings of pastry cream or chocolate, but their essence remains tied to tradition. These treats are perfect for a family snack or as a dessert to enjoy during a festive lunch, accompanied by a good coffee or an aromatic tea. During the holidays, Calabrian Bocconotti become a symbol of sharing and joy, often prepared in large quantities to be offered to guests. There is no better occasion to rediscover the genuineness of a sweet that encapsulates the warmth and passion of Calabrian cooking, making every bite a moment of pure sweetness to share with loved ones.

The quantities are for 19-20 bocconotti. Start by preparing the shortcrust pastry: sift the flour together with the baking powder and a pinch of salt onto a work surface, then add the sugar and the grated zest of half a lemon. Make a well in the center, add the lard, the egg yolk, and the whole egg: quickly work the dough. Then wrap it in a sheet of wax paper and place it in the refrigerator for about 30 minutes. Meanwhile, butter and flour 19-20 boat-shaped molds, shaking them to remove excess flour. After the necessary time, roll out the dough to a thickness of about 3 mm and line the molds with it, trimming the excess at the edges. Distribute the jam into the molds, being careful to leave the pastry edges free. Roll out the scraps of shortcrust pastry again and cut small pieces at a time to place a 'lid' on the molds, ensuring the pastry adheres well to the edges. Beat the whole egg in a plate and brush the tops of the 'bocconotti' with it. Place them on a baking sheet and put them in a preheated oven (160 degrees) for about 30 minutes: once cooked, they should be golden brown on the outside and perfectly cooked on the inside. Remove them from the oven, let them cool, and then take them out of the molds: dust them with powdered sugar sifted over the top, then place them on a plate and serve.