THE Roccoco (Roccoco) are gods Christmas sweets typical of Neapolitan tradition . It is big Cookies shaped mashed donut the size of 10 cm; made with a mixture of Flour, water, almonds, a pinch of bitter cocoa and the fragrant pisto; a spice mix based on cinnamon, cloves, star anise, coriander and nutmeg! TO depending on how much they are cooked in the oven may result from two kinds; the classics "toothbreaker" from the rather hard consistency that to soften them they come soak in Vermouth or liqueur; or from softer texture and tender to the bite! Either way, they are exquisite, dal unique flavor And aromatic!
According to tradition are served and given to Christmas And New Year's along with other Campania specialties such as Struffoli, Mostaccioli, Susamielli and a nice slice of Pastiera! You want prepare them at home? Here is La for you Roccocò recipe with all Advice And Secrets illustrated with step by step photo to get gods Rococo Neapolitans like those of pastry!
Like any traditional preparation they exist different version and many small ones zone variants! What I give you today is there Original recipe of the Roccoco that the my Neapolitan family prepare each Immaculate and accompanies us for all Christmas holidays; for as long as I can remember!
It's about a quick and easy preparation! Yup knead by hand without any difficulty. In this case I have chosen to make i soft rocks, cooking them as much as necessary; there I find perfect from every point of view! But nothing prevents you biscuits at low temperature to have gods Roccocò hard! In procedure you will find both versions!
Perfect both from wrapping up for greedy gifts, both serve for the Vigil, the Christmas lunch as far as New Year's together with the other Christmas sweets! Indeed yes they keep a lot for all Christmas holidays! Believe me they will make a great impression!
Panettone (the simple step-by-step recipe to make it soft at home for 15 days with brewer's yeast!)
| 20 minutes
|| 20 minutes
|| 40 minutes
Quantity for about 25 pieces
- 500 grams of flour '00
- 400 grams of sugar
- 250 gr of almonds with peel
- 150 gr of water
- grated peel of 2 oranges
- grated zest of 1 lemon
- 1 teaspoon of unsweetened cocoa powder
- 2 teaspoons of ready-to-use pisto (or mix together 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise; from this mixture you get 2 teaspoons)
- 1/2 teaspoon of ammonia for cakes (which you can replace with baking powder)
- 1 yolk for brushing
How to make Roccoco
First of all, mix the flour, pisto, sugar, sifted unsweetened cocoa powder and ammonia in a bowl.
Then add the citrus peel and slightly broken almonds (not chopped completely) and finally the water at room temperature and start mixing starting from the center with a spoon, then proceed by hand until you get a soft and non-sticky dough:
If necessary, dust your fingers with flour and then the surface of the dough.
Then divide into pieces from 65 gr to a maximum of 75 gr each (mine are 70 g)
First of all make a sausage, helping yourself with a sprinkling of flour, then close it in a tarallo, smoothing the edges well so that you do not see the attacks:
Then as you make them, place them in a baking tray lined with parchment paper at a certain distance (in the oven they will increase in volume)
When you have completed all the trays, brush the surface with egg yolk
Finally bake in the oven at 180 degrees for about 20 minutes. Remove from the oven and leave to cool on a wire rack for about 1 hour
Yours are ready Roccoco!
Roccocò hard (Spaccadenti)
After having formed the taralli and brushed the surface with egg Bake at 180 ° for about 20 then lower the temperature to 150 ° and let them bake in the oven for about 15 – 20 more minutes.
In both cases they can be kept perfectly for 1 month and a half closed in a tin or biscuit box