• file:5166_20120709-76-italian-boconotti-image.jpg

Emma D'Alessandro, head chef of Donovan's in Melbourne, shares this recipe for an Italian sweet. There are a few variations of this recipe; however, this one in particular is from my nonna. It's always eaten around the table, or as an afternoon snack with coffee or a glass of Vin Santo."






Skill level

Average: 2.7 (16 votes)



  • 7 eggs yolks
  • 7 tbsp sugar
  • 7 tbsp oil
  • 1 lemon, zested
  • 500 g flour


  • 5 egg whites
  • 5 tbsp caster sugar
  • 150 g toasted almonds, skin on, halved
  • 150 g cooking chocolate, finely grated
  • 10 ml espresso coffee (the first drops)
  • 1 lemon, zested
  • pinch of cinnamon


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a bowl, combine the egg yolks and sugar, and beat well until pale.

Mix in the oil and zest until well combined. Add the flour and work the mixture with your hands until it comes together.

To make the filling, mix the egg white and sugar until stiff peaks form.

Add the nuts, chocolate, zest and cinnamon, followed by the ristretto. (Be careful not to knock out the air.) Roll out pastry into small tins. Scoop a small amount of filling to form a small ball. Place in mould.

Cook in oven at 180°C for 30 minutes.