Bocconotti are often made at Christmas, a bit like mince pies, and are small enough to be eaten in a single mouthful, ideally with a glass of sweet vin santo.
Made of pasta frolla, each area has its own filling. One of the best known is the Bocconotto di Castel Frentano, filled with toasted almonds, chocolate and cinnamon. In Puglia, almonds and black cherries are a favourite filling; in Brindisi they put in pears or quince jam.
There's also a savoury version made with pasta sfoglia and filled with mushrooms, truffles sweetbreads, chicken giblets, almonds and chocolate.
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