Italian Bocconotti

Scrape the eggs white mixture into a large bowl and put the mixing bowl back on the mixer (no need to clean the bowl); add the egg yolks and 3/4 cup sugar to the bowl and beat until incorporated (the mixture will be light in colour after beating for about 5-6 minutes), add the olive oil and mix again until combined.

With the mixer on low, add the flour and the lemon zest, a scoopful at a time until all the flour is incorporated. When the mixture comes together and forms a stiff dough, take it out of the bowl and knead it a few times to get it smooth (sort of like pasta dough); let it rest for a few minutes while you get your equipment ready

Scoop the dough into golf-ball sized pieces and press into the tins (you can also use mini muffin tins – just make sure they are sprayed well)…make sure it is pressed well into all the corners!

Place about 1 tbsp of the filling into each shell (this recipe makes a lot); place the filled cookie tins onto a baking sheet and bake at 350 for about 20-30 minutes (you will know they are ready when the crust begins to brown and the filling is puffed and firm).

Remove them from the oven and let them stand for a few minutes (it will be easier to pop them out of the tins).

When they are cool, sprinkle them with icing sugar and enjoy with a freshly brewed cup of espresso….and a friend….the best way to enjoy them!