The Roccoco cookie (Roccocò) is a traditional Neapolitan Christmas treat that dates back to the 14th century, believed to have been created by the nuns of the Real Convento della Maddalena in Naples. The name “Roccocò” is thought to derive from the French word rocaille, meaning “rock” or “shell,” referencing the cookie’s hard, rounded shape and ornate, shell-like texture. Made with a rich blend of almonds, citrus zest, spices like cinnamon and nutmeg, and a base of flour and sugar, Roccoco cookies are baked until firm, giving them their signature dense and crunchy consistency. Originally a luxurious sweet enjoyed during the Christmas season, they symbolize festivity and abundance and are often dipped in wine or liqueur to soften their bite before eating.

Roccoco is a easy recipe. These Italian Christmas Biscuits are crunchy on the outside and soft and chewy on the inside. They are often enjoyed with beverages for dunking, especially espresso coffee. Made with spices, nuts and candied fruits.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups ground almonds
  • 2½ cups granulated sugar
  • 1 cup candied orange peel
  • ¾ cup water
  • 1 tsp cinnamon
  • 1 tsp star anise
  • 1 tsp cloves
  • 1 tsp grated nutmeg
  • 1½ tsp baking soda
  • ½ lemon or orange zest
  • ½ lemon zest
Glazing
  • 2 large eggs

Method
 

  1. Preheat the oven to 350°F (180°C) and prepare two baking sheets by lining them with parchment paper.
  2. Place the almonds evenly on a baking sheet and bake them for approximately 10 minutes. After baking, transfer the almonds to a bowl promptly to allow them to cool. Use a food processor to chop about half of the almonds. You can also put aside a few whole almonds, to be used as toppings for the cookies.
  3. In a spacious bowl, combine the almonds and the remaining dry ingredients for the dough, excluding the water. Thoroughly mix these ingredients together. Gradually incorporate small amounts of water while mixing, until the ingredients combine to create a somewhat sticky dough.
  4. Take the dough and shape it into logs that are approximately 4 inches long and about 5/8 inch thick. Then, form these logs into circular shapes, slightly overlapping one end over the other. To manage the stickiness of the dough, apply flour to your hands.
  5. Place the formed cookies on the prepared cookie sheets, leaving at least ½ inch of space between each one. Brush each cookie with an egg wash and garnish them with almond pieces. Proceed to bake for around 15-20 minutes or until the cookies achieve a light golden-brown color.