Neapolitan Roccocò

Method

1. Toast the almonds in the oven at 180°C for 7–8 minutes, or in a pan, stirring constantly.
2. In a bowl, mix together the flour, sugar, pisto, baking ammonia, toasted almonds, and grated orange zest.
3. Add the warm water with the dissolved honey and begin to knead.
4. Knead until you obtain a smooth and compact dough.
5. Wrap in plastic wrap and let rest in the refrigerator for at least half an hour.
6. Lightly flour the work surface, cut the dough into pieces, then shape each piece into a log about 10 fingers wide.
7. Form the ring-shaped cookies (roccocò) and place them on a baking sheet lined with parchment paper.
8. Brush with beaten egg, let dry for 5 minutes, then brush again.
9. Bake in a preheated fan oven at 180°C for 13–15 minutes.
10. Let cool slightly, then serve.