This ring shaped Crispy Spicy Almond Roccoco Italian Cookie Recipe is truly unique in its texture and flavor. I can’t wait to share this Neapolitan treat with all of you!
But before I do, I just wanted to let you know that a group of talented Canadian Bloggers (all Food Bloggers of Canada members) have decided to create a virtual Holiday Cookie Exchange with all of you. So be sure to scroll to the bottom of the page for some links to fantastic recipes! (You can also find us in all the social media by searching: #CDNFoodCreatives). A big thanks to our hosts: Laura, who can be found at thebluenosebaker along with Kacey from The Cookie Writer and Evelyne from CulturEatz.
You are probably aware that Italians are notorious for their cookies and baked goods, especially during the holiday season. There are so many wonderful choices : amaretti, cucidati, struffoli, to name but a few. Today, I am going to include this Crispy Spicy Almond Roccoco Italian Cookie Recipe. This particular recipe has its origin in the Campania area of Italy.
It all starts by combining the “dry” ingredients in the mixing bowl of a stand mixture. Upon the addition of the liquids, in the form of an egg and some water, you will get a wonderful aroma. To be honest, the most challenging process in this recipe is adding the right amount of water in order to get the right consistency. There is a little bit of trial and error, but in the end you will be rewarded with an absolutely wonderful treat!
This is a very sticky dough, so before you place your dough on your wooden board, make sure to put A LOT of flour on the board. You might also need to sprinkle some flour on the top of your dough.
I will knead the dough a few times and form a log.
With my trusty little dough scraper, I will cut pieces of dough that weigh 40 – 50 grams each. I will then roll each piece of dough into a 7 inch rope. Then it is just a matter of joining the two ends and placing them on a parchment lined baking sheet. You need to brush the tops with a little egg wash; they are then ready to be baked for about 12 minutes or until the surface is a nice golden brown.
Allow the cookies to cool slightly on the baking sheet, before transferring to wire rack to cool completely.
These cookies are supposed to be hard and crunchy. Once again, you need to adjust the amount of water that is added to get the right texture.
Origin of the recipe for Crispy Spicy Almond Roccoco Italian Cookie Recipe:
As you probably know, I have always been fascinated by cookies. I remember my mom’s friend, Nunzia, introducing this type of cookie into my family. (If you recall, she also introduced me to this recipe for these very addictive thin crispy biscotti). I think Nunzia might be on to something with all these crispy cookies. Grazie Nunzia ♥
Over the years, I have tried different versions of this recipe and the one that I am sharing with of all you today is from Laura Vitale.
I truly hope that you have the chance to try this Crispy Spicy Almond Roccoco Italian Cookie Recipe. Can’t wait to hear if you enjoy them!
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Pinch white pepper
- 1 ¾ cups granulated sugar
- 1 cup almonds, toasted and chopped
- ¾ cup almonds, ground
- zest of 1 orange
- zest of 1 lemon
- 1 egg, slightly beaten
- ⅓ - ½ cup water
- extra flour for wooden board
- 1 egg yolk
- 1 teaspoon milk
- Preheat oven to 350° F. Position rack in the center.
- Line large baking sheet with parchment paper. Set aside.
- In a large mixing bowl of stand mixture, sift together dry ingredients. (flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and white pepper).
- Add the sugar, almonds and zest.
- With paddle attachment of stand mixture, combine thoroughly.
- Add the beaten egg and combine together.
- Gradually add the water and mix until the dough comes together. Add the water slowly. This is a sticky dough.
- Transfer dough on a floured surface.
- Knead a few times.
- Portion into 40 gram portions (or the equivalence of about 2 tablespoons).
- Roll into a 7 inch strand about ½ inch in diameter.
- Combine the two ends to form a ring.
- Place on parchment-lined baking sheets.
- Brush cookies with egg wash.
- Bake for 12-14 minutes or until lightly browned.
- Allow to cool on baking sheet for at least 5 minutes before transferring to a wire rack.
Thanks for dropping by,
Ciao for now!
Welcome to this very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. #CDNFoodCreatives
Visit these Canadian Bloggers to save all of these sweet holiday cookie recipes:
- Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
- Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
- Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
- Christmas Piñata Cookies by Karin at The Kitchen Divas
- Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
- Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
- Eggnog Madeleines by Samantha at My Kitchen Love
- Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
- Gluten Free Thumprint cookies by Jenn at One Heart One Family
- Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
- Nanny’s Molasses Cookies by Laura at Bluenose Baker
- Peppermint Macarons by Cristina at I Say Nomato
- Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
- Stained Glass Gingerbread Cookies by Megan at Food & Whine
- Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
- Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
- Toasted Flour Sablés by Kimberlie at The Finer Cookie
- Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
- Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista
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