Roccocò
- Lactose Free
- Vegetarian
- Energy Kcal 282
- Carbohydrates g 50.1
- of which sugars g 32.6
- Protein g 5.2
- Fats g 6.7
- of which saturated fat g 0.7
- Fiber g 3.5
- Cholesterol mg 19
- Sodium mg 11
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 11 pieces
- Cost: Low
PRESENTATION
Roccocò cookies, oh man, they're a holiday staple at Christmas tables around Naples and throughout Campania. And these Neapolitan spice cookies are special—crispy outside, tender inside. Really, really good. That's what sets them apart from other Italian Christmas cookies.
And listen, what makes these cookies super special is the combo of almonds, orange zest, and pisto—this unique spice blend you mostly find in Naples. The pisto? Packed with cinnamon, clove and nutmeg. For real, each bite is warm and aromatic, perfect for festive days and big family gatherings. Shaped like big rings and baked to a golden hue, they are not just for looks. People love dunking them in coffee or sweet wine because they’re a bit on the hard side. Which is great. Kind of the point with these classic hard Italian cookies.
Beyond Christmas, roccocò cookies pop up in pastry shops. Tourists can't get enough of their nutty, spiced flavor. In Naples, they sit alongside other festive treats like zeppole and mostaccioli. But you know what? That pisto blend makes them a real local favorite. Some folks even have contests—who can bite without dunking? But, I gotta say, they’re best when softened up in a hot drink.
You’ll hear all sorts of stories about how every family has their twist—like extra orange zest or whole roasted almonds for a crunchy texture. These little details? They keep the tradition alive. Roccocò is more than just a treat; it’s a piece of Campania’s history.
Whether you’re into festive cookie recipes or love holiday baking recipes with true roots, roccocò cookies offer a taste of Neapolitan winter anytime. They connect you to Campania’s bright culinary heritage, making every bite a journey. Perfect for sharing with family or savoring alone. Honestly, you can't go wrong.
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INGREDIENTS
- Ingredients for 11 Roccocò
- Almonds 0.7 cup (100 g)
- Type 00 flour 2 cups (250 g)
- Sugar 1 ¼ cup (250 g)
- Candied citron 3.5 oz (100 g)
- Ratatouille 0.1 oz (2 g)
- Orange peel to taste
- Water 0.36 cup (87 g) - at room temperature
- Baking soda 1 pinch
- Eggs 1 - for brushing
- for decoration (optional)
- Almonds ¼ cup (30 g)
How to prepare Roccocò
To prepare the Roccocò, start by toasting the almonds with their skin. To do this, simply arrange them on a baking tray and bake them in a preheated oven at 356°F for 5 minutes 1. Once toasted, remove them from the oven, let them cool for a few moments, then place 1.8 oz in a mixer 2 and blend until you get a sufficiently sandy mixture; set the others aside 3.
Dice the candied citron 4 and start working on the dough: in a bowl, combine the all-purpose flour with the sugar and the baking soda (if you want to follow the traditional recipe use baking ammonia instead of baking soda, in the same quantities) 5, then add the indicated spice mix (or per the traditional recipe, the pisto) 6.
and the chopped almonds 7. Grate the zest of ¼ of an orange 8 and mix by pouring in water at room temperature gradually 9 until you obtain a very compact and dry dough.
Add the diced citron along with 1.8 oz of whole almonds 10, mix these into the dough and then transfer everything onto a work surface 11. Continue kneading until you obtain a smooth dough ball 12.
Work the dough with your hands to form a roll 13 from which you can cut 11 pieces weighing about 2.6 oz each, simply breaking off pieces by hand to preserve the integrity of the whole almonds. From the pieces, roll out logs about 8 inches long 14, then join the two ends 15 to form a ring.
Pinch the two ends together to seal them, ensuring they keep their shape during baking 16. Transfer the rings onto a baking tray lined with parchment paper 17 and brush the surface with slightly beaten egg 18. If you decide to add the optional 1 oz of almonds to decorate the surface, you can do so now, after brushing the rings.
Bake in a preheated oven at 356°F for 25 minutes, until they become lightly golden 19. Before serving your Roccocò, let them cool completely on a rack 20. At this point, your Roccocò will be ready to be enjoyed 21.