BoccoNotti (Small Bites)

Bocconotti ~ small bites~ are a Southern Italian Pastry traditionally eaten for breakfast on Easter morning. The crust is so crispy and tender and you can use any jam filling your family likes. I made a batch with several jams to figure out which one to use for our Easter breakfast and  raspberry was the winner!

Ingredients
My Italian Pastry Dough (Pasta Frolla)
2 1/2 cups flour
1 1/2 cups powdered sugar
6 tablespoons butter plus 6 tablespoons shortening
A hearty pinch of cinnamon or half a lemon's zest: your choice
3 egg yolks
2 ounces white wine
water if needed
A pinch of salt
Filling: Jam of your choice or how about Nutella!?! I made a few different ones using fig butter, apricot preserves, and raspberry preserves. You can also use ricotta that has been drained, with some sugar and citrus zest to taste.
Directions
First make the dough ahead by whisking the dry ingredients. Than adding the fat in small cold chunks breaking up into small pieces with 2 forks, your fingers, the paddle for Kitchen Aid,or a pastry tool. Then add wet and stir just until it starts to stick and form a ball. Add water by drops if not sticking together. If using  stand mixer turn off and grab mixture to see if it sticks.Wrap in plastic and chill for half an hour.
Now separate the dough into balls the size of golf balls, I made about 30.
Line a pan with parchment paper.
Note: This dough is very tender so the less handling the better and if it is tearing just freeze for a few minutes..
 Press each ball out into a 2-3 inch circle and add about 2-3 teaspoons of jam into the bottom half of the circle, don't over fill. Fold over and seal by pinching down. Now crimp the edges with a fork and place on the pan.
Place the pan in the freezer for a few minutes to set up a little before baking.
Bake at 360 for 25-30 minutes.
Dust with powdered sugar once they are cooled.
These are typically eaten at room temperature. They need to cool off so that the jam will not ooze out when bitten into. These can be made a day ahead and left sealed at room temperature.