The soft roccocò are a traditional Neapolitan Christmas treat shaped like a doughnut, slightly flattened with a soft texture, although there is also a hard version.
Depending on the baking time, we have two versions: the classic “toothbreakers” with a rather hard texture that are softened by soaking in Vermouth or any other liquor of choice, or with a softer texture. Here’s the soft version
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- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
INGREDIENTS FOR SOFT ROCCOCÒ
- 3 1/4 cups all-purpose flour
- 3/4 cup Sugar
- 9 oz almonds (toasted with skin)
- 1 Egg yolk (for brushing)
- 1/2 cup Honey
- 1 3/4 oz Candied orange (in very small cubes)
- 1 tsp Baker's ammonia
- 1 1/2 tsp Pisto
- 1 pinch Salt
- 1/2 cup Water (or orange juice)
Tools
- 1 Baking Sheet
PREPARATION OF SOFT ROCCOCÒ
Chop the almonds leaving some whole.
On a work surface, place the flour in a well and pour the sugar, honey, almond granules, pisto, (if you can’t find it, mix equal parts of cloves, nutmeg, and cinnamon) ammonia, and candied orange in the center.
Gradually add the water and start kneading until you get a homogeneous and not too hard dough. Let rest for 10-15 minutes.
Now cut pieces from the dough weighing 80-90 grams, insert 2-3 whole almonds in each, then make small sticks about 8 inches long and shape into a doughnut, slightly flattening the surface.
Place all the soft roccocò on a baking sheet covered with parchment paper. Brush the surface with the beaten egg yolk.
Bake for 15-20 minutes at 350°F on the middle-high rack. If you want them crunchier, leave them in the turned-off oven for an additional 5 minutes, being careful not to burn them.
Once cool, you can serve them, and they keep for several days in tin boxes.
Enjoy and happy holidays with my soft roccocò.
Adriana’s Advice
You can substitute almonds with hazelnuts, always toasted, and you can also increase the amount of nuts up to 400 grams.
