ItalianNeapolitan
Neapolitan Roccocò
by Manu Food · 60K subscribers on YouTube
Traditional Neapolitan Christmas cookies made with almonds and spices, shaped like donuts.
- Cook
- 14 min
- Difficulty
- medium
Ingredients
9 items- 500 gFlourAll-purpose flour
- 500 gGranulated SugarGranulated sugar
- 500 gMandorle con BucciaAlmonds with skin
- 3 gAmmoniaca per DolciBaking ammonia (ammonium carbonate)
- 10 gPistoSpice mix (cinnamon, cloves, etc.)
- 175 gLukewarm WaterWarm water
- 30 gHoneyHoney
- Buccia di AranciaGrated orange zest, to taste
- 1 pcsEggFor brushing
Method
- Toast the almonds in the oven at 180°C for 7-8 minutes, or in a pan stirring constantly.
- In a bowl, mix together flour, sugar, Pisto (spice mix), baking ammonia, toasted almonds, and grated orange zest.
- Add warm water with the dissolved honey and knead until a firm dough forms.
- Dust a work surface with flour and knead the dough by hand for a couple of minutes until smooth and pliable.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
- After resting, cut the dough into pieces and roll each piece into a log about 10 fingers wide.
- Join the ends to form a ring (roccocò shape). Place on a baking tray lined with parchment paper.
- Brush with beaten egg, let it dry for 5 minutes, then brush again.
- Bake in a preheated fan oven at 180°C for 13-15 minutes until golden.
- Let them cool slightly before serving. Enjoy!
