Sunday, May 26 2024

The traditional recipe for Neapolitan roccocò, among the most famous typical Christmas sweets.

Making them is not as difficult as you might think, on the contrary!

The roccocò was created to replicate, in a sweet version, the classic Neapolitan tarallo sugna e pepe, but taking on a unique crunchiness that ranges from soft to hard.

It has won a place of honor on the tables of Neapolitans and there is no grandmother who, on Christmas morning, refuses a roccocò accompanied by a nice cup of milk!





Makes about 24 cookies


  • 12 oz  all purpose flour
  • 6 oz  ground almonds
  • 6 oz  sugar
  • 1 tablespoon  baking powder
  • 1 1/2 oz  unsalted butter, diced
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1/2 cup  white sweet wine (substitute with water if necessary)
  • 2 eggs, lightly beaten, plus 1 for egg wash
  • 5 oz  candied peel, chopped
  • 5 oz  whole almonds, chopped
  • 1 teaspoon cinnamon, ground
  • pinch of grated nutmeg
  • powdered sugar, for finishing




Preheat the oven to 325 .

Combine the flour, ground almonds, sugar, and the baking powder in a bowl.

Add the butter and mix it with your hands to form an inconsistent mixture.

Add the lemon and orange zest, sweet wine, beaten eggs, candied peel, chopped almonds, cinnamon, and nutmeg.

Mix well with your hands to form a soft dough. If the dough is too dry, add a little quantity of water or wine.

Transfer it to a work surface and knead very briefly with a very small amount of flour, until it is not too sticky anymore.

Cut small pieces of approximately 2 inches from the dough, and roll them into sticks about a 1/2 inch  wide.

Shape each stick into a small doughnut shape and overlap the ends.

Transfer the doughnuts to oven pans or baking sheets lined with parchment paper.

Brush the surface with an egg brush.

Bake for about 20 minutes or until golden.

Finish with powdered sugar.

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