Thursday, December 22, 2011

Jam Pockets or Fagottini D'Albicocca

Today, I made one of Michael's favorite cookies, jam pockets or in Italian Fagottini.  These little gems are made of a delicate pasta frolla dough stuffed with a smidgen of apricot or raspberry jam.  We prefer the apricot.  They are light as a feather. The recipe is from the Il Fornaio Baking Book by Franco Galli.

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