Roccoco’ Napoletani

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 cups all-purpose flour (500 grams)
  • 10 ounces hazelnuts or almonds (300 grams)
  • 2 1/2 cups cups Sugar (500 grams)
  • 2/3 cups warm water (165ml)
  • 1 tsp baking powder
  • 1/4 nutmeg powder
  • 1/4 cloves powder
  • 1 tsp cinnamon
  • 1 egg for egg washing
  • Zest of an orange
  • 1 1/2 tablespoon Honey

Instructions

  • Step#1- In a 350 degrees oven toast hazelnuts or almonds.
  • Step#2- If you’re doing hazelnuts after toasting place in a kitchen towel and rub together, the skin will easily remove.
  • Step#3- On a work, counter add your flour, and form a well. Add sugar, spices, baking powder, and zest.
  • Step#4- Now slowly add the water and combine to create a dough. Add the nuts and work gently in.
  • Step#5- Create small logs and cut about 5 inches long and create a circle.
  • Step#6- Place on a cookie sheet lined with parchment paper. Brush on the egg wash on each Roccoco’ and bake in a 350 degrees oven for 25 minutes until golden brown.

Notes

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