The last time I went to Brunetti in Melbourne, I bought some Bocconcini di nonno, a type of cookies made out of almond meal with sour cherry filling. They were so nice that I tried to find a recipe online – alas, the one that I found did not produce the cookies that I wanted. I decided to look around for almond meal cookie recipes that I could improvise to make something that would be satisfying enough. As the end product is not really Bocconcini di nonno, I’ve decided to call my cookies Coniglietti di primavera (Spring Bunnies) – due to their fun shape. I thought I’d stick with an Italian name due to its ‘close cousin’, Bocconcini di nonno. I thought I’d share this for those who want something quick and fun for the whole family!
The recipe makes 40 bunny cookies.
- 2 cups of almond meal (ground almonds)
- 75 grams of butter at room temperature
- 1/2 cup of icing sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 pinches of salt
- 20 amarena or morello cherries (sour cherries) – drained and halved
- Almond flakes for decoration
- Preheat oven to 170C / 340F
- Mix together all of the ingredients (except for the cherries and almond flakes).
- Line a baking tray with baking paper.
- Take a large pinch of the dough and roll a 2-cm ball on the palm of your hand. Flatten.
- Take one half-cherry and place at the centre of the dough, fold and roll the dough carefully until you form a smooth ball.
- Place on the baking tray, and put two almond flakes on each cookie to form the bunny ears.
- Bake for 15-20 minutes until they are golden brown.
- Sprinkle with icing sugar on top.