Ingredients
Instructions
- 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.
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking ammonia, spices, citrus zest, and almonds. Add candied fruit if using.
- Add water: Gradually pour in water while mixing until the dough comes together. It should be firm but pliable — not sticky.
- 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.
- (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.
- 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
Dough & Mixing:
Dough will be very stiff, this is normal. Roccoco are meant to be dense and crunchy, not soft. Mix by hand or with a sturdy paddle; avoid adding extra liquid. (Optional) Warm honey slightly (just lukewarm) to help it blend evenly with the sugar and flour. Finely ground almonds work best. Coarse almond meal can cause cracking and uneven texture. Shaping:
Lightly oil or wet your hands when shaping; the dough is sticky but firms up quickly. Form thick rings rather than thin ones, they spread very little and need thickness to bake evenly. Leave space between cookies; they don’t spread much but expand slightly as they bake. Baking:
Bake at a moderate temperature to avoid over-browning before the centers dry out. Roccoco should be deep golden and firm when done, they will harden further as they cool. For extra crunch, you can turn off the oven and leave cookies inside with the door cracked for 10–15 minutes.
*Percent Daily Values are based on a 2,000-calorie diet.
Most calories in Roccoco cookies come from almonds and sugar. Almonds supply the majority of the fat—primarily unsaturated—while sugar and honey account for most of the carbohydrates and added sugars. These cookies are naturally low in saturated fat and cholesterol-free.
Dough will be very stiff, this is normal. Roccoco are meant to be dense and crunchy, not soft. Mix by hand or with a sturdy paddle; avoid adding extra liquid. (Optional) Warm honey slightly (just lukewarm) to help it blend evenly with the sugar and flour. Finely ground almonds work best. Coarse almond meal can cause cracking and uneven texture. Shaping:
Lightly oil or wet your hands when shaping; the dough is sticky but firms up quickly. Form thick rings rather than thin ones, they spread very little and need thickness to bake evenly. Leave space between cookies; they don’t spread much but expand slightly as they bake. Baking:
Bake at a moderate temperature to avoid over-browning before the centers dry out. Roccoco should be deep golden and firm when done, they will harden further as they cool. For extra crunch, you can turn off the oven and leave cookies inside with the door cracked for 10–15 minutes.
Nutrition Facts (Estimated Roccoco Napoletani), per serving)
Serving Size: 1 cookie (≈35 g)| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 160 | — |
| Total Fat | 6 g | 8% |
| └ Saturated Fat | 0.5 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 65 mg | 3% |
| Total Carbohydrate | 25 g | 9% |
| └ Dietary Fiber | 2 g | 7% |
| └ Total Sugars | 12 g | — |
| └└ Includes Added Sugars | 10 g | 20% |
| Protein | 3 g | 6% |