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    Home » Christmas » Roccocò Recipe: Spicy Neapolitan Cookies

    Roccocò Recipe: Spicy Neapolitan Cookies

    December 1, 2022 , Updated January 31, 2025 Maria 41 Comments

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    Roccocò cookies in a box.

    This Italian Roccocò recipe is a taralli-shaped crispy, spicy cookie originating in the Campania region of Italy. This Neapolitan Christmas treat gets its unique flavor from the combination of spices used to make them.

    These crunchy cookies are the perfect addition to your cookie tray of Italian Christmas cookies during the festive holiday season!

    Spicy Roccocò cookies in a wooden box.

    The Italian region of Campania is well known for its unique Christmas cookies.

    In addition to mostaccioli, chiacchiere, and struffoli, these Italian cookies are traditional Christmas treats frequently found in the southern Italian region of Naples.

    Historically prepared by nuns in religious orders as early as 1320 throughout this Italian region, it is one of the region’s most appreciated, sought-after Christmas cookies. Read more about Roccocò history.

    The unique flavor and texture of this taralli-shaped cookie is due to the unique blend of spices referred to as pisto Napoletano and baking ammonia as a leavening agent. The lovely aroma of spices makes them a favorite at holiday gatherings in Campania.

    Jump to:
    • What is Pisto spice?
    • Step-by-step instructions
    • Variations
    • FAQ
    • Food of Campania
    • Recipe origins
    • Recipe

    What is Pisto spice?

    Pisto spice, also referred to as Pisto Napoletano spice blend, is a fragrant and flavorful mix of spices commonly used in the Naples region. It includes cinnamon, nutmeg, cloves, star anise, coriander, and white pepper. It is often used as an ingredient in mostaccioli.

    True to Italian regional cuisine, every family has variations of this spice blend. You can tailor the taste by varying the amounts of the different spices.

    If you’re looking for a unique and delicious cookie to add to your holiday cookie plate, look no further than this Neapolitan cookie! You won’t believe how easily they come together.

    Ingredients to make Roccocò cookies on a wooden board.

    Step-by-step instructions

    Preheat your oven to 350°F (175°C). Position the oven rack in the center.

    Line a large baking sheet with parchment paper. Set aside.

    Sift or whisk together the dry ingredients in a large bowl. Specifically, 1¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and a pinch of each ground anise star, coriander, Kosher salt and white pepper.

    The dry ingredients to make Neapolitan cookies in a bowl.

    Add 1¼ cups granulated sugar, the zest of one organic orange, and 2 tablespoons of finely chopped candied orange peel. Combine thoroughly together.

    Water is added to the roccoco cookie dough.

    Add ½ cup of warm water in three separate additions and mix until the dough comes together. 

    Toasted almonds are being combined with the cookie dough for Roccoco cookies.

    Finally, add 1 cup of toasted almonds and combine.

    Transfer the dough to a lightly floured work surface, then knead it a few times until there are no visible flour streaks.

    Cookie dough on a wooden board.

    Form into a large log.

    Portion into 35-gram portions (or the equivalence of about 2 tablespoons).

    The cookie dough is shaped into a round shape.

    Roll into a 5-inch strand about ½ inch in diameter. Combine the two ends to form a ring. Refer to the video in this post to see how this is done.

    Place on parchment-lined baking sheets. Continue this process with the rest of the dough.

    Brush cookies with whisked egg.

    Bake for 15-20 minutes or until lightly browned. The longer they stay in the oven, the harder they get once they are at room temperature.

    A photo collage of before and after baking the Roccocò cookies.

    Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

    Spicy Roccocò cookies in a wooden box.

    Variations

    • You can use a variety of nuts for this easy cookie recipe. Hazelnuts and walnuts are great alternatives to almonds.
    • Replace the candied orange peel with other candied fruit, such as lemon rind or grapefruit peel.
    • As mentioned, the spice blend can also be adjusted to your taste by varying the amounts of cinnamon, nutmeg, and other spices.
    • These delicious cookies can be garnished with blanched almonds.

    FAQ

    How long do these cookies last?

    Once they have cooled to room temperature, store them in an airtight container at room temperature for one week.

    Can I freeze Roccocò?

    These cookies can be frozen for up to 3 months. Place in an airtight container and keep in the freezer until you’re ready to indulge in them. To thaw, leave them at room temperature for several hours or overnight.

    Why did my cookies come out hard?

    Often referred to as a jawbreaker cookie, this is supposed to be a hard cookie. To create a cookie with a softer texture, reduce the baking time. These cookies may be soft when you remove them from the oven, but they’ll harden as they cool.

    How to serve the perfect dunking cookie?

    According to tradition, Roccoco cookies are best enjoyed by dipping into Vin Santo or sweet wine to soften the cookie. Although some may disagree, you can dip this cookie in espresso or your favorite cup of java.

    Food of Campania

    With its rich and diverse flavors, it is no wonder that the Italian region of Campania has some delicious dishes and desserts.

    As mentioned, it is home to mostaccioli, struffoli and chiacchiere. But there are also savory dishes like pizza Margherita and eggplant parmesan.

    And, of course, a trip to Campania is not complete without trying the region’s famous acqua pazza,  Caprese salad and limoncello. All are sure to tantalize your taste buds!

    Italian Easter Grain Pie on a cake stand.

    Pastiera

    Another Neapolitan favorite is pastiera, with its smooth, creamy ricotta cheese filling nestled inside a golden, flaky pasta frolla crust. Perfect for an Italian Easter brunch or any celebration!

    Roccocò adds a delightful touch to your holiday cookie plate and is an iconic Christmas treat in Naples. With a unique flavor profile of pisto Napoletano spices, these cookies make for a delicious bite.

    Crispy Spicy Almond Roccoco Italian Cookie Recipe

    Recipe origins

    My mom was born in Benevento, in the Italian region of Campania. It is a small town in Southern Italy, close to Naples.

    My mom’s friend, Nunzia, also born in Benevento, introduced this cookie to my family. If you recall, she also introduced me to this recipe for these addictive thin crispy biscotti a few decades ago.

    If you have visited here before, you probably know I have always been fascinated by cookies.

    From the first time I tasted these crispy cookies, I thought Nunzia was on to something amazing. Grazie Nunzia ♥

    Over the years, I made minor changes to Nunzia’s Roccocò biscotti and finally had a chance to update it after many requests from family and friends.

    I truly hope that you have the chance to try this amazing crispy cookie.

    I can’t wait to read your comments!

    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,

    Maria 

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    ★★★★★ If you have made these Neapolitan traditional Christmas cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Spicy Roccocò cookies in a wooden box.

    Italian Roccocò Recipe: Spicy Neapolitan Cookies

    This Italian Roccocò recipe is a taralli-shaped crispy, spicy cookie originating in the Campania region of Italy. This Neapolitan Christmas treat gets its unique flavor from the combination of spices used to make them. These crunchy cookies are the perfect addition to your cookie tray of Italian Christmas cookies during the festive holiday season!
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 servings
    Calories: 115kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1¾ cups flour all-purpose, 250 grams
    • ½ teaspoon baking powder
    • ½ teaspoon cinnamon ground
    • ⅛ teaspoon nutmeg ground
    • ⅛ teaspoon cloves ground
    • pinch star anise ground
    • pinch coriander ground
    • pinch salt
    • pinch white pepper
    • 1¼ cups granulated sugar 250 grams
    • 1 zest orange organic
    • 2 tablespoons candied orange peel 50 grams
    • ½ cup water warm
    • 1 cup almonds toasted
    • extra flour for dusting wooden board

    Egg wash

    • 1 egg slightly beaten

    Instructions

    • Preheat your oven to 350°F (175°C). Position the oven rack in the center. Line a large baking sheet with parchment paper. Set aside.
    • In a large bowl, sift or whisk together the dry ingredients (flour, baking powder, cinnamon, nutmeg, cloves, star anise, coriander, salt, and white pepper).
    • Add the sugar, orange zest and candied orange peel and combine thoroughly.
    • Gradually add the warm water in three separate additions and combine.
    • Finally, add the nuts to combine.
    • Transfer the dough to a lightly floured work surface, then knead it a few times until there are no visible flour streaks.
    • Form into a large log.
    • Portion into 35-gram portions (or the equivalence of about 2 tablespoons). Refer to the video in this post to see how this is done.
    • Roll into a 5-inch strand about ½ inch in diameter.
    • Combine the two ends to form a ring.
    • Place on parchment-lined baking sheets. Continue this process with the rest of the dough.
    • Brush cookies with egg wash.
    • Bake for 15-20 minutes or until lightly browned. The longer they stay in the oven, the harder they get.
    • Allow to cool on baking sheet for at least 5 minutes before transferring to a wire rack.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    Why did my cookies come out hard?
    Often referred to as a jawbreaker cookie, this is supposed to be a hard cookie. To create a cookie with a softer texture, reduce the baking time. These cookies may be soft when you remove them from the oven, but they’ll harden as they cool.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg
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    This post was originally published on December 1, 2016, and republished on December 1, 2022, with updated photos, content and a video. Thanks for sharing.

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    Filed Under: Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Barbarito-Levitt Paula

      December 02, 2016 at 11:50 am

      Crunchy, nutty, spicy – all of the qualities I need in a cookie! Thank you, Nunzia and Laura – this is a must on my holiday baking list!

      Reply
      • Maria

        December 06, 2016 at 7:29 am

        Wonderful! Hope you enjoy them Paula 🙂

        Reply
    2. Evelyne CulturEatz

      December 02, 2016 at 11:14 am

      Well this Italian holiday cookie is knew to me. I know about the others but would love to try this new one, sounds like a great taste and texture!

      Reply
      • Maria

        December 06, 2016 at 7:24 am

        There are so many “regional” recipes in Italy, both sweet and savory. My mom originates from the province of Benevento, which is in the Campania area of Italy. This cookie can be found throughout this area and of course every family has their version of this recipe. Thanks for dropping by Evelyne 🙂

        Reply
        • Carmelina

          February 13, 2019 at 11:16 am

          Maria,
          I’ve fallen in love with your recipes. They are a true treasure. I read this comment and have realized why I felt such a strong connection to your blog. I am also from the province of Benevento. The town of Montesarchio, to be exact. I have lived in the US for over 40 years. Thanks again for your recipes. 🙂

        • Maria

          February 14, 2019 at 8:13 am

          Nice to “virtually” met you Carmelina ♥ Welcome! Thank you so much for your kind words. I am so happy you are here. Happy Valentine’s Day ♥

    3. Kacey @ The Cookie Writer

      December 02, 2016 at 10:24 am

      This is why I love the exchange: drooling over cookies that I have never made before but now cannot wait to try! These look so decadent, and I know they would be amazing!

      Reply
      • Maria

        December 02, 2016 at 10:51 am

        Thanks Kacey! It just wouldn’t be Christmas without these cookies. Appreciate you dropping by and thanks so much for hosting this exchange 🙂

        Reply
    4. Samantha | My Kitchen Love

      December 01, 2016 at 11:59 pm

      5 stars
      So many wonderful holiday flavours and scents in these cookies! The fact that they’re shaped like a wreath is slightly magical as well. Happy holidays!

      Reply
      • Maria

        December 02, 2016 at 7:04 am

        Good eye Samantha! In fact, blanched almonds are sometimes indented in the cookie dough before they are baked. Happy Holidays to you too!

        Reply
    5. Amanda

      December 01, 2016 at 8:42 pm

      Okay, these are a new cookie to me! This is why I love food blogging! I literally learn something new everyday! The dough looks a bit difficult to work with, but I bet the reward is so high! Thanks for sharing 🙂 So happy to be part of this collab alongside the pros like you!

      Reply
      • Maria

        December 01, 2016 at 9:25 pm

        Thank you for your kind words Amanda! Yes, the dough is a bit sticky to work with, but once you get the hang of it, it truly is an easy recipe. We have to keep in mind that our mothers and grandmothers would make these recipes over and over again. I am also happy to be part of this group …so many great recipes in this collaboration. Thanks for taking the time to comment 🙂

        Reply
    6. Hilary

      December 01, 2016 at 6:45 pm

      What a great looking recipe, Maria! I love the combo of the spices and the citrus zest. Will have to bookmark for later!

      Reply
      • Maria

        December 01, 2016 at 7:38 pm

        Thanks Hilary, hope you like them! Thanks for dropping by 🙂

        Reply
    7. Vicky Chin

      December 01, 2016 at 3:24 pm

      5 stars
      Sounds like an all-in-one cookie ! Crispy, crunchy, nutty, spicy with a bit of citrus….Wow ! The name reminds me of the Almond Roca candy that I loved when I was young. Thanks for sharing !

      Reply
      • Maria

        December 01, 2016 at 4:15 pm

        What a great name for a cookie …the all-in-one! Thanks for dropping by Vicky 🙂

        Reply
    8. The Finer Cookie/Kim

      December 01, 2016 at 3:21 pm

      These look delicious. I bet they’re addictive. Beautiful photo too. All your photos are lovely.

      Reply
      • Maria

        December 01, 2016 at 4:25 pm

        Thanks Kim! Yes, they are addictive …and so much fun to crunch! Thanks for dropping by 🙂

        Reply
    9. Kiki

      December 01, 2016 at 2:57 pm

      Is it supposed to be 1 3/4 CUPS flour and 1 3/4 CUPS sugar?

      Reply
      • Maria

        December 01, 2016 at 3:05 pm

        Oops, forgot the cups …sorry about that! Have made the update. Thanks Kiki 🙂

        Reply
    10. Jo-Anna Rooney

      December 01, 2016 at 11:20 am

      I’ve never heard of these cookies before, but they sound amazing! All the right spices for the holiday season!

      Reply
      • Maria

        December 01, 2016 at 12:11 pm

        Yes, I agree! These are definitely one of my favorites for the holiday season! Thanks for dropping by Jo-Anna 🙂

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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