NEAPOLITAN CHOCOLATE ROCCOCÒ easy and quick Christmas sweets to prepare with almonds, tasty typical sweets also great to gift.
The Neapolitan chocolate roccocò are a revisitation of the typical Neapolitan sweets, the addition of chocolate pieces makes them even tastier and more enjoyable.
The recipe for Neapolitan chocolate roccocò is very simple, you prepare a dough with flour, sugar, almonds, honey, chocolate, and orange zest and to fragrance it all, you add pisto, a very particular spice mix that is only found in Naples.
Pisto can still be prepared at home and is a mix of cinnamon, cloves, nutmeg, and star anise, it really smells like Christmas.
Follow me in the kitchen today we have Neapolitan chocolate roccocò.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 cup almonds
- 1/2 cup sugar
- 1/4 cup honey
- Half packet pisto
- Half orange zest
- 2 oz chocolate
Steps
Pour the flour with the sugar and the grated zest of half an orange into a bowl.
Warm the almonds and pour them into the flour, add the water and mix, add the chocolate pieces and work the mixture.
If needed, add flour; the dough should not be sticky.
Divide it into 7 pieces, weighing about 2.5 oz each, make rolls and close them into rings.
Place them on the oven tray lined with paper, bake in a preheated oven at 356°F for 15 minutes if you want them soft; if you prefer them harder, extend the baking time by another 3-4 minutes maximum.
Remove from the oven and let them cool before eating.
Bon appetit
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Neapolitan Chocolate Roccocò
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FAQ (Questions and Answers) Neapolitan Chocolate Roccocò
Can I substitute almonds with hazelnuts?
Yes, you can replace almonds with hazelnuts.
Can I substitute honey with sugar?
In this recipe, it’s preferable to use a portion of honey because it helps prevent the roccocò from becoming too hard; sugar crystallizes during baking, making the sweets inedible.
How do I make soft roccocò?
The secret lies in the honey’s presence, but especially in the baking times. If you follow the indicated times, you’ll have soft Neapolitan roccocò.
