Homemade Neapolitan Roccocò like in a pastry shop.
Simple, aromatic, delicious.
Roccocò together with mostaccioli and struffoli are typical Neapolitan Christmas sweets, very easy to prepare, they are among the most delicious, crunchy, aromatic, and delicious sweets that exist, perfect to enjoy with a good coffee, to offer to guests or to give as a gift, they will win everyone over with their goodness.
This recipe is fabulous, you will have homemade roccocò like those from the best Neapolitan pastry shop, try them and see how delicious they are 🙂
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 24 roccocò
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for 24 roccocò:
- 4 cups all-purpose flour
- 1.3 lbs almonds (weighed shelled, not peeled, toasted)
- 2.5 cups sugar
- 3/4 cup water (lukewarm)
- 20 g pisto
- 1 tbsp orange paste (heaping)
- 1 vial orange flavor
- 4 g baking ammonia
- 1 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 eggs (for brushing)
Tools
- 1 Bowl
- 1 Whisk
- 1 Stand Mixer
- 1 Work Surface
- 3 Baking Trays
- 1 Brush
- 1 Oven
- 1 Blender
Steps
Place the almonds on a baking tray and toast them in the oven at 300°F for 9 minutes, let them cool.
Blend 100 g of the total almonds.
Put the water in a bowl, add the sugar, orange paste, and mix with a whisk until it becomes a fluid and homogeneous mixture, add the vanilla essence, cocoa, pinch of salt, and pisto, mix again. Also add the almonds and mix.
Place the chopped almonds in a large bowl, add the ammonia and flour, mix with a spoon.
At this point, add the previously prepared mixture and knead everything, you can also use the stand mixer with the spiral hook.
Transfer the dough onto a work surface and work quickly, the dough will be firm and not sticky to the hands, it must be like this (if necessary, add a little flour).
Turn on the oven to 375°F.
Divide the dough into 24 equal pieces, on the work surface, use your hands to form small loaves that you will close into a donut shape, place the roccocò spaced apart on 3 baking trays lined with parchment paper.
Beat the eggs and brush the roccocò well, even on the edges, bake one tray at a time, in the lower middle part of the oven at 375°F for about 16-25 minutes, they should be well golden on the surface.
The cooking time is important, in 16 minutes you will have soft roccocò, in 20-25 minutes the roccocò will become crunchy and hard, bake them according to your taste.
Remove from the oven and allow to cool well on the tray.
As soon as they are cold, the homemade Neapolitan roccocò are ready to be enjoyed, the next day they are even better. The roccocò should be stored tightly closed in food bags and they keep for many days. Also try the other Christmas sweets, find the recipes CLICKING HERE.
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