Rococco Napoletano

Method

1. Dissolve honey in warm water (around 40°C).
2. In a large bowl, mix all dry ingredients: orange zest, sugar, whole almonds, baking ammonia.
3. Stir and add the honey water. The dough should be very dry.
4. Transfer to a lightly floured work surface and knead briefly. Place back in the bowl and let rest for 30 minutes.
5. To shape: take a piece of dough, flatten slightly, then roll into a long sausage about the length of ten fingers. Form into a small ring.
6. Brush with beaten egg.
7. Bake until golden. Let cool completely before serving.