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!
You are probably aware that Italians are notorious for their cookies and baked goods, especially during the holiday season.
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!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this cookie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Crispy Spicy Almond Roccoco Italian Cookie Recipe
- 1 ¾ cups flour all purpose
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Pinch white pepper
- 1 ¾ cups granulated sugar
- 1 cup almonds toasted and chopped
- 3/4 cup almonds ground
- zest of 1 orange
- zest of 1 lemon
- 1 egg slightly beaten
- 1/3 - 1/2 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.