Christmas sweets: Roccocò

Roccocò are traditional desserts from the Campania region in Italy, in particular from the city of Naples. These Christmas cookies have a long history and are deeply rooted in the local culinary culture. The shape of roccocò is similar to that of a donut, characterized by a consistency that can vary from hard to soft. The main ingredients of these biscuits are almonds, flour, sugar and pisto, a typically Neapolitan blend of spices. The roccoco recipe dates back to 1320, when they were prepared for the first time by the nuns of the Royal Convent of Maddalena in Naples. The name “rococo” is probably derived from the French term “rocaille”, which refers to their baroque and rounded shape, similar to a rounded shell. Roccocò are often combined with mostaccioli, another typical Neapolitan Christmas dessert, and can be prepared before December 25th to be enjoyed throughout the festive period. A crucial aspect in the preparation of roccocò is cooking: it is important not to overcook them to avoid obtaining biscuits that are too hard. Of course it is also customary to "pucciarli" in wine or Vermouth (or Vermouth).

Here is a detailed guide on how to prepare roccocò, a traditional Neapolitan Christmas dessert:

Ingredients:

1. Flour: 500 gr
2. Sugar: 200 gr
3. Toasted almonds: 350 gr
4. An egg (for brushing)
5. Grated orange peel
6. Honey: 100 gr
7. Ammonia for desserts: 5 gr
8. Pisto: 10 gr
9. Lukewarm water: 170 gr
10. A pinch of salt

Preparation:

1. Mix flour and sugar: Begin by combining the flour and sugar in a large bowl.
2. Add Almonds: Incorporate the toasted almonds, which you will have previously crushed until you obtain a very fine grain.
3. Enter Liquid Ingredients and Flavourings: Add honey, grated orange zest, pisto (mixture of spices), ammonia for desserts and a pinch of salt to the mixture.
4. Mix with warm water: Use warm water to mix the ingredients, working the dough until it becomes smooth.
5. Forming the Rococo: Take small portions of dough and form cylinders with the backs of your hands. Close these small donut-shaped cylinders.
6. Decorate with almonds and egg: Place some whole almonds on the surface of each donut and brush with the previously beaten egg.
7. cooking: Bake the roccocò in a preheated ventilated oven at 180°C for about 15 minutes.