• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Fagottini D'albicocca Apricot Jam-Filled

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • Unsalted butter; for Baking
  • -sheets (optional)
  • Unbleached all-purpose flour
  • -For work surface
  • 2 Eggs; lightly beaten
  • 1 c Apricot jam
  • 1 Recipe Pasta Frolla (Short
  • -Pastry)


Prepare the pastry dough, divide it in half, and chill both portions for at
least 1 hour. Preheat an oven to 375 degrees F. Line 2 baking sheets with
parchment paper or grease them with butter.

On a lightly floured work surface, roll out half of the chilled dough 1/4
inch thick. Using a round plain cookie cutter 2 1/2 inches in diameter, cut
out as many rounds as possible. Lay the dough cutouts on a flat work
surface. Gather up the scraps, reroll them, and again cut out as many 2 1/2
inch rounds as possible. Do not reroll the dough again, as these scraps
will produce cookies that are tough. Repeat with the remaining dough
portion. You should have about 36 rounds in all.

Lightly brush each round with the beaten egg, then place a rounded teaspoon
of apricot jam in the center of the round. Fold in half to form a half-moon
and pinch the edges together to seal securely. Brush the top of each
half-moon lightly with beaten egg.

Arrange the cookies 1 inch apart on the prepared sheets. Bake the cookies
in the preheated oven until golden brown, 12 to 15 minutes. Remove to wire
racks to cool completely before serving. Store in a covered container at
room temperature for up to 1 week. Makes about 3 dozen cookies

Plump, golden apricots - "eggs of the sun" as the Persians called them -
appear in Italian markets briefly during the warm days of summer. They are
snatched up quickly and eaten while still blushing with color, or cooked
into a jam for filling these crumbly "bundles."

NOTE: Fagottini Di Lampone "Raspberry Jam-Filled Butter Cookies" Substitute
1 cup raspberry jam for the apricot jam in fagottini d'albicocca and
proceed as directed.

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