The Neapolitan Roccocò are traditional Christmas ring-shaped cookies, characterized by the intense aroma of pisto (a mix of cinnamon, nutmeg, coriander, cloves, pepper, and star anise). Traditionally, it is a very hard cookie, made to be stored for a long time throughout the holiday season, from December 8th until Epiphany. For this reason, in Naples, it is customary to enjoy it at the end of a meal by dipping it in Marsala or vermouth to soften it. For this recipe of Roccocò, Pisto, and orange paste, I followed the explanation of Pastry Chef Simone Esposito. Follow the procedure and make them with me . . .
Other Christmas recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Christmas, New Year
Ingredients
- 2 cups all-purpose flour
- 6 tbsps water
- 1 teaspoon baking ammonia
- 2 tsps pisto
- 1 vial vanilla flavor
- 1 teaspoon orange paste
- 1 cup sugar
- 9 oz almonds
- 1 egg (plus a pinch of salt to brush the surface)
Tools
- Kitchen scale
- Pastry board
- Food processor
- Parchment paper
Steps
Crush all the spices in a mortar or use an electric food processor until they are a fine powder. To release the essential oils to the maximum, lightly toast the mix in a very hot pan for a few seconds, being careful not to burn it. Place the cooled pisto in an airtight glass jar, away from heat and light sources, to maintain its fragrance.
Wash the oranges and boil them for 2 minutes to remove any impurities. Cut the oranges into pieces, leaving the peel, and place them in a pan with sugar and water. Let simmer for 30 minutes, turning off the heat when there is no more liquid. Pour into a bowl and blend coarsely with an immersion blender, or you can make it a cream if you prefer. The orange paste is ready to use.
Warm the almonds in a small pan, pour the flour on the pastry board, and in the center, place the water where you have dissolved the ammonia and add 10 grams of pisto and a teaspoon of orange paste.
Continue by adding the sugar, vanilla, and finally the warm almonds. Mix the dough and let it cool.
Preheat the static oven to 356°F.
Take pieces of dough about 70 grams each, make balls, then logs, and close them into a ring, leaving a wide hole that will shrink during baking. Place them well spaced on the baking sheet covered with parchment paper. Brush the surface twice with the egg and a pinch of salt. Bake in the middle of the oven for 25 minutes to get hard roccocò. If you want them soft, bake them at 374°F for 15 minutes.
Storage
Due to their low humidity, they keep very well for over a month if stored in an airtight container in a cool, dry place.
FAQ (Questions and Answers)
How much should a Roccocò weigh?
Each Roccocò should have a raw weight of 70 grams
Can baking ammonia be replaced?
Yes, you can use baking soda (1-2 grams) or traditional baking powder. However, ammonia ensures the typical porosity that allows the cookie to better absorb wine or liquor.
