Add the water gradually. The dough must hold its ring shape while carrying the whole almonds. Keep each ring similar in size and leave the central hole open. Brush the tops lightly; the remaining beaten egg is not part of the dough.
Make ahead Let the biscuits cool completely before closing them in a clean, dry tin. Keep layers separated with baking paper. For a gift, include the preparation date and the full ingredients, including wheat, almonds and egg. The cooling allowance is an estimate; baking separate trays extends the total time.
Roccocò: Neapolitan Almond Christmas Biscuits
Total 1 hr 45 min · Prep 30 min · Cook 15 min · Yield 20 roccocò
Method
Heat the fan oven to 180°C. Line baking trays with paper. Mix flour, sugar, almonds, pisto and baking powder.Heat the fan oven to 350°F. Line baking trays with paper. Mix flour, sugar, almonds, pisto and baking powder.
Add the water gradually and knead to a stiff, cohesive dough. Stop adding water once it holds together.
Divide into similar portions, following the selected yield. Roll into short ropes and close into rings. Space them out on the trays; brush lightly with beaten egg.
Bake for about 15 minutes at 180°C fan. The tops should be golden brown; a longer bake makes them harder. Bake separate batches if needed. Cool completely before serving.Bake for about 15 minutes at 350°F fan. The tops should be golden brown; a longer bake makes them harder. Bake separate batches if needed. Cool completely before serving.
Equipment
- Baking trays and baking paper
- Mixing bowl
- Pastry brush
- Kitchen scale
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