Roccocò is a typical Neapolitan dessert, with a rounded shape similar to that of a flattened donut, with an average size of 10 cm. Roccocò is made with almonds, citrus fruits and many spices (pisto) that give it its unique flavor, it is a fairly hard biscuit but can be softened by dipping it in sparkling wine or limoncello.
This is the roccocò recipe that we use every year at my home to prepare roccocò during the Christmas holidays, and it is really excellent, try it and then tell me: P
How to make roccocò
Coarsely chop the almonds, grate the lemon zest.
Cut the peel of 2 oranges into peels. Prepare a glass with the orange juice and water.
Place the flour in a fountain and in the center pour the sugar, almonds, grated rind of 1 lemon, orange peel, ammonia and pisto.
Start working the ingredients by slowly adding the water and orange juice.
Mix the mixture until it forms a soft but not sticky dough
With the dough start forming many taralli
Arrange a layer of parchment paper on a baking sheet and place the roccocò on it, spaced from each other.
Brush the roccocò with a beaten egg.
Put the roccocò in the oven at 150 ° C and cook for 30 minutes.
Allow to cool before lifting the roccocò from the pan. As soon as they are taken out of the oven they will be soft, but when they cool they acquire their crunchy texture typical of roccocò.
Here instead you will find the video recipe