Roccocò is a traditional Neapolitan dessert, characterized by its round and irregular shape, ideal for the Christmas holidays.
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Preheat the oven to 160°C. Warm the almonds in the oven for 10 minutes without toasting.
Dissolve the baking ammonia in water, then add the spice mix, orange paste, and vanilla extract.
Mix well and add the warm almonds.
Finally, incorporate the flour until you get a sticky dough.
Transfer the dough to a floured bowl and let it cool.
Form a cylinder with the dough and cut into 70 g pieces.
Shape into sticks and close them into rings.
Place the Roccocò on a baking sheet lined with parchment paper, spacing them apart.
Brush the surface with beaten egg and repeat after 5 minutes.
Bake at 190°C for about 25 minutes (or 15 minutes for a softer version).
Store in an airtight container to maintain freshness.
Italia, Campania
