Le ricette di nonna Adele
Neapolitan roccocò almond biscuits

Desserts

Neapolitan roccocò almond biscuits

Golden on top and studded with almonds, roccocò are the ring-shaped biscuits of a Neapolitan Christmas. Arrange them on a plate to share and enjoy the scent of pisto spices with each bite.

From Nonna Adele’s kitchen

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Temperatures: 180 °C

LET’S GET COOKING

Method

  1. Toast the almonds at 180 °C for about 5 minutes and let them cool. Grind half and leave the rest whole; cut the citron into small pieces.

  2. Mix the flour, sugar, bicarbonate of soda, pisto and ground almonds. Gradually add the zest and water, then work in the citron and whole almonds.

  3. Divide the dough into pieces of about 75 g. Roll into ropes and join into rings, sealing the ends. Space them apart on baking paper.

  4. Brush with beaten egg. Bake in a preheated oven at 180 °C for about 25 minutes and cool completely on a wire rack before judging the texture.

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