Roccocò is a traditional Neapolitan dessert, characterized by its round and irregular shape, ideal for the Christmas holidays.
Step 1 of 10: Preheat the oven to 160°C. Warm the almonds in the oven for 10 minutes without toasting.
Step 2 of 10: Dissolve the baking ammonia in water, then add the spice mix, orange paste, and vanilla extract.
Step 3 of 10: Mix well and add the warm almonds.
Step 4 of 10: Finally, incorporate the flour until you get a sticky dough.
Step 5 of 10: Transfer the dough to a floured bowl and let it cool.
Step 6 of 10: Form a cylinder with the dough and cut into 70 g pieces.
Step 7 of 10: Shape into sticks and close them into rings.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
Step 8 of 10: Place the Roccocò on a baking sheet lined with parchment paper, spacing them apart.
Step 9 of 10: Brush the surface with beaten egg and repeat after 5 minutes.
Step 10 of 10: Bake at 190°C for about 25 minutes (or 15 minutes for a softer version).
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
