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Roccoco napoletani

Neapolitan Christmas Cookies

Ingredients

For the dough

  • 100g 3-1/2 oz almonds
  • 250g 1/2 lb 250g (1/2 lb) flour
  • 250g 1/2 lb sugar
  • 100g 3-1/2 oz candied orange peel and/or citron
  • grated peel of an orange
  • 2-3 tsp 2-3 tsp mixed spices or to taste
  • 1 tsp 1 tsp baking soda
  • 100 ml 1/2 cup water or enough to form the dough

For glazing:

    Instructions

    • Bake the almonds in a hot (200C/400F) oven for about five minutes. Remove and roughly chop about half of them in a food processor. Reserve a few, if you like, to top the cookies.
    • In a mixing bowl, add the almonds (both chopped and whole) and the other dough ingredients other than the water and mix them well. Then mix in enough water so the ingredients come together to form a rather sticky dough. 
    • Divide the dough into 12 equal balls. Take each ball and roll it into a "log" about a thick as a finger, as if you were making gnocchi.
    • Join the ends of each log to form a ring about 10cm (4 inches) across, placing them on a cookie sheet lined with parchment paper. The roccocò will expand during baking, so make sure to space them out by at least 2-3cm (1 inch). Brush each cookie with the egg. If using, top with reserved almonds, cut into pieces.
    • Bake in a moderate (180C/350F) oven for about 15-20 minutes, until the cookies are lightly browned. You can use the convection function if you want them a bit browner. 
    • Let the roccocò cool completely on a rack before serving.