Roccocò biscuits
40 min
12 or 16 biscuits
Steps
Ingredients
4 cups (500g) all-purpose flour
2 ¼ cups (400g) granulated sugar
14 oz (400g) almonds, with skin on (roughly chop half, leave the rest whole)
Grated zest of 1 medium orange and 1 medium lemon
1/2 tsp (2g) baking ammonia (also known as ammonium bicarbonate; you can substitute baking powder or baking soda if necessary, but ammonia is traditional)
About 3/4 cup (150ml) warm water or as needed
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 egg, beaten (for egg wash)
A pinch of salt
Instructions
Toast Almonds: Preheat your oven to 180°C (350°F). Spread the almonds on a baking sheet and toast for about 5 minutes. Let them cool, then roughly chop about half of them. Set a few whole ones aside for decoration if desired.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, all the ground spices (cinnamon, nutmeg, cloves), and salt. Add the orange and lemon zests and mix well.
Add Almonds: Stir in both the chopped and whole almonds and the optional candied orange peel, ensuring they are evenly distributed throughout the dry mixture.
Form Dough: In a small separate bowl, dissolve the baking ammonia in the warm water. Gradually add the water mixture to the dry ingredients, mixing with your hands until the ingredients come together to form a very stiff, sticky dough. You may not need all the water, or you might need a little more; the dough should be manageable but firm.
Shape the Roccocò: Transfer the dough to a lightly floured work surface and knead a few times until smooth. Divide the dough into equal portions (about 65-75g each). Take each portion and roll it into a "log" or a thick sausage shape, then join the ends to form a ring, smoothing the seam to seal it well. The rings should be about 4 inches (10cm) in diameter.
Prepare for Baking: Place the rings on a baking sheet lined with parchment paper, spaced a few inches apart as they will expand slightly. Brush the tops of the Roccocò with the beaten egg.
Bake: Bake in the preheated oven for 15-25 minutes, until lightly golden brown. The baking time determines the hardness: a shorter bake results in a slightly softer biscuit, while a longer bake makes them traditionally hard and crunchy.
Cool and Store: Let the Roccocò cool completely on a wire rack. They will harden as they cool. Store them in an airtight container or a tin box where they will last for several weeks.
Enjoy your Roccocò by dipping them in sweet dessert wine!
The best tip for achieving the authentic Roccocò texture is to carefully manage the baking time to control their hardness.
For the traditional, rock-hard Roccocò (perfect for dunking in sweet wine): Bake them for a longer time, up to 20-25 minutes, or until they are a deep golden brown. They will be very hard and crunchy once completely cool.
For a slightly softer, chewier Roccocò: Bake them for a shorter time, around 12-15 minutes, or until just lightly browned on the edges. They will still be firm but have a softer interior texture.