Roccoco’ Napoletani
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.
This is a hard cookie that goes great dunked in wine. Enjoy!
Video
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