Hello Everyone! Welcome back to Nonnina's Kitchen! Today I went to visit Nonnina at her place and she just so happened to be making a fan favourite around my house, her traditional and famous Bonnonotti! These cookies are traditionally brought to BIG parties, I'm talking: weddings, confirmations, communions, basically any gathering involving a lot of people and a lot of food. These just happen to be MY personal favourite as well as all my other cousins. Because these have become such a hit in our family, Nonnina makes these more often then not just for birthday dinners and sometimes if we're lucky...she'll make them by request! Enjoy! Ingredients - makes approximately 40 cookies Outer Shell: 8 eggs yolks only 8 tbsp of Canola Oil 8 tbsp of granulated sugar 1 2/3 cups of flour Filling: 12 oz. of roasted almonds 8 egg whites 8 oz. of granulated sugar 1 tbsp cocoa 8 squares of semi sweet chocolate 1 grated lemon (rinds only) ½ tsp cinnamon Pinch of cream of tartar Directions To start off the recipe it is best if you prepare all the ingredients before hand because this recipe has many different steps. Although very EASY, if you're not organized, it can get confusing. Preheat the oven to 350℉. Finely grind the roasted almonds in a food processor. Chop up the chocolate squares finely like the almonds using a sharp knife. Measure out all your dry ingredients. 4. In a large bowl, mix together the almonds, chocolate, sugar, cocoa, lemon rinds, and cinnamon until all are combined. Outer Shell: 5. To make the outer shell, begin by separating the egg yolks from the egg whites in 2 separate bowls. 6. Once separated, put the egg whites in the fridge covered, until you need them for the filling. 7. Add Canola oil and sugar to the eggs and whip them together in a mixer until the mixture begins to look pale, about 2 minutes on medium speed. 8. Mix in the flour taking a little bit at a time making sure to combine everything. The dough is not supposed to be too hard or too soft. DO NOT use a mixer, use a spatula because you need to make sure the consistency is correct. NONNINA'S TIP* you know the dough is ready when it does not stick to the bowl or your hands. 9. Spray all the metal shells VERY well with Canola Oil PAM so the dough does not stick to the shells. If you do not have Bocconotti shells you can use any tartlet moulds, or find them at any specialty kitchenware store. 10. Drain any excess or pooling Canola oil from your shells. NONNINA'S TIP* if there is not enough PAM on the shells, the dough will stick and they will be no good. 11. Roll the dough into 1 inch balls and place them inside the metal shells. Push the dough into all the ridges of the shell, stopping when the dough is slightly above the rim. Repeat this for all shells. 12. On a baking sheet, place the shells side by side. NONNINA'S TIP* if you do not want to get your baking sheet dirty, Nonnina puts parchment paper down before putting the shells down. Filling: 13. Putting the shells aside, take the egg whites out of the fridge and beat them on medium speed for a couple seconds then add the pinch of cream of tartar. 14. Beat on high until white and fluffy. 15. Remove the egg whites from the mixer and fold in the dry ingredient mixture a little bit at a time until all combined. It is important to make sure that you DO NOT mix, just fold the ingredients together to ensure that the mixture remains fluffy. Make sure all the dry ingredients are coated. 16. Using a tablespoon, take a good size scoop of the mixture and place it in each shell. 17. Place the baking sheet on the second rack from the bottom in the oven. 18. Rotate the tray about ten to twelve minutes into the baking time so that the cookies can bake evenly. Cook them for about 20-25 minutes, or until the top is golden brown. 19. Let the cookies cool completely and then dust with icing sugar. Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week! Buon Apetito! With Love From, Nonnina!