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Roccocò is a traditional Italian Christmas cookie that's surprisingly easy to make at home. These festive Neapolitan biscuits are known for their firm, crunchy exterior and slightly chewy center — perfect for dipping into espresso, sweet wine, or liqueur. Made with a cozy blend of warming spices, roasted almonds, citrus zest, and sometimes candied fruit, Roccocò cookies are as flavorful as they are aromatic. Whether you’re continuing a family tradition or baking them for the first time, these spiced Italian treats bring the taste (and smell) of a true Neapolitan Christmas into your kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time (optional) 1 hour
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups 4 cups all-purpose flour
  • 2 cups 1 ½ cups granulated sugar
  • 2 cups 2 cups whole almonds (lightly toasted)
  • 1 cup Zest of 1 orange
  • ¾ cup Zest of 1 lemon
  • 1 tsp 1 tsp ground cinnamon
  • ½ tsp ½ tsp ground nutmeg
  • ½ tsp ¼ tsp ground cloves
  • ½ tsp 1 tsp baking powder
  • 1 tsp 120ml (½ cup) water (you may need slightly more or less)
  • ½ 1 cup candied orange or citron peel, finely chopped (Optional)
  • ½ 1 egg yolk + 1 tbsp water (for egg wash) (Optional)

Instructions
 

  1. Toast the almonds (if not pre-roasted): Spread them on a baking sheet and toast at 180°C (350°F) for 8–10 minutes. Let cool, then roughly chop half and leave the rest whole.
  2. Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking ammonia, spices, citrus zest, and almonds. Add candied fruit if using.
  3. Add water: Gradually pour in water while mixing until the dough comes together. It should be firm but pliable — not sticky.
  4. Shape the cookies: Take a small handful of dough and roll it into a log (about 10–12 cm / 4–5 inches long). Form a ring by connecting the ends. Place on a baking tray lined with parchment paper.
  5. (Optional) Let them rest: For a more traditional texture, let the shaped cookies rest for 1 hour uncovered at room temperature. This helps them dry slightly on the outside before baking.
  6. Brush with egg wash (optional for shine) and bake: Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden and firm to the touch.

Notes

Rock-Hard or Just Right?
Roccocò are traditionally firm, almost too firm. That’s part of their charm (and why Italians dunk them). But if you prefer a slightly softer bite, you can:
Skip the resting time before baking.
Bake them for 18–20 minutes instead of 25.
Add a splash more water to the dough for a softer texture.