Alive and Cooking

Mamma Tina’s Cornetti

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(Makes approx. 64)

125g unsalted butter, softened
300ml cream
1 tbsp caster sugar
Dash vanilla essence
3 cups self raising flour
Extra caster sugar for coating

180g almond meal
200g plum jam
50g grated milk chocolate
2 tbsp honey
½ tsp mixed spice
Grated zest of half a lemon


Grated zest of half a lemon

In a mixer, whisk together the butter, cream, vanilla essence and sugar until light and fluffy. Gradually fold in the flour until a soft dough is formed. Empty out onto a floured bench and knead until smooth and shiny. Wrap in cling film and set aside for 20 minutes.
(Filling) Combine all of the ingredients into a smooth paste.
Cut dough into 8 sections and roll each out onto a lightly floured surface, into circles of approx. 25cm diameter. Next cut each of the circles into 8 wedges.
Place a teaspoon of the filling onto the outer wide edge of the triangle, press and roll to the pointy end and form into a mini croissant shape. Place onto lined baking trays.
Bake in a preheated oven at 180°C for 8-10 minutes.
Toss the cornetti in caster sugar to coat, whilst still hot.


Mamma Tina’s Cornetti