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1
Combine the flour and caster sugar on a work surface. Rub in the cold lard until the mixture resembles coarse crumbs. Add the eggs and lemon zest and work briefly into a cohesive dough. Do not overwork. Wrap and rest for 30 minutes at room temperature. The dough is ready when it holds together without cracking at the edges.
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2
Toast the almonds in a dry pan over moderate heat, then grind coarsely — they should retain some texture. Grate the dark chocolate. Combine the ground almonds, grated chocolate, amarena jam, and amaretto in a bowl and work together into a thick, fudgy paste. This is where the dish lives or dies: the filling must be dense enough to hold its shape inside the case; if it is slack, the pastry base will soften and the filling will collapse on cutting.
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3
Preheat the oven to 170 °C. Roll the rested pastry to approximately 3 mm. Cut rounds to line individual tart moulds (approximately 6–7 cm diameter), pressing gently into the base and sides. Fill each case to just below the rim — the filling expands slightly during baking; leave a small margin. Cut pastry discs to cover each tart, press the edges together firmly to seal.
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4
Brush the pastry lids with beaten egg wash. Bake at 170 °C for 25–30 minutes. The bocconotti are done when the pastry is uniformly pale gold — not deep brown; baking at too high a temperature or for too long will colour the pastry before the interior sets.
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5
Remove from the moulds and allow to cool completely on a rack. Dust generously with icing sugar before serving. The icing sugar is not decoration alone — it is the only sweetness applied to the exterior and is part of the traditional presentation.