ROCCOCO’: THE CLASSIC NEAPOLITAN CHRISTMAS COOKIES
Roccoco (Roccocò) are traditional Neapolitan Christmas sweets .
They are large, flattened doughnut-shaped cookies the size of 10 cm; made with a dough of flour, water, almonds, a pinch of bitter cocoa and the very fragrant pisto; a spice mix of cinnamon, cloves, star anise, coriander and nutmeg!
Depending on how they are baked in the oven, they can turn out to be of two types; classic “splits” with a rather hard texture that are soaked in Vermouth or liqueur to soften them; or with a softer texture that is tender to the bite!
Either way, they are delicious with a unique and aromatic flavor!
Why You’ll Love This Recipe
- Rich History: A quintessential part of Neapolitan Christmas celebrations.
- Customizable Texture: Choose between classic crunchy or soft, tender cookies.
- Aromatic Flavor: Packed with warm spices and zesty citrus.
Makes: About 25 cookies
Preparation Time: 20 minutes
Cooking Time: 20–40 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 ½ cups almonds with skin
- ¾ cup water
- Zest of 2 oranges
- Zest of 1 lemon
- 1 tsp unsweetened cocoa powder
- 2 tsp spice mix (or combine: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp pepper, ½ tsp cloves, ½ tsp coriander, ½ tsp star anise; use 2 tsp of this blend)
- ½ tsp baking ammonia (or substitute with baking powder)
For Brushing:
- 1 egg yolk
Method
1. Prepare the Dough:
- In a large bowl, combine the flour, spice mix, sugar, sifted cocoa powder, and baking ammonia.
- Add the orange and lemon zest along with the lightly chopped almonds.
- Gradually pour in the water and mix with a spoon, then knead by hand until the dough is soft and non-sticky. Add a light dusting of flour if necessary.
2. Shape the Roccocò:
- Divide the dough into portions weighing 2.3–2.6 oz (approximately 2.5 oz each).
- Roll each portion into a sausage shape, then form a ring by connecting the ends and smoothing the seam.
- Place the rings on a baking sheet lined with parchment paper, ensuring space between each cookie for expansion.
3. Brush and Bake:
- Brush the surface of each cookie with the beaten egg yolk.
- For Classic Roccocò: Bake in a preheated oven at 350°F for about 20 minutes. Allow to cool completely on a wire rack for 1 hour.
- For Soft Roccocò: Bake at 350°F for 20 minutes, then lower the temperature to 300°F and bake for an additional 15–20 minutes.
4. Store:
Once cooled, store the Roccocò in a tin or airtight container. They will keep well for up to 1 ½ months.
Tips for Success
- Spice Mix: If you can find pre-made pisto, use it for authentic flavor; otherwise, the homemade blend works wonderfully.
- Uniform Size: Weigh each dough portion to ensure evenly baked cookies.
- Test for Doneness: For soft cookies, keep an eye on the oven to avoid over-baking.
Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 16 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
A Christmas Classic to Savor
Roccocò cookies are a festive delight that captures the warmth and aroma of the holiday season.
Whether dipped in Vermouth, paired with coffee, or enjoyed on their own, these cookies bring a taste of Naples to your holiday table.
Buon Natale!
