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.
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!
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
★★★★★ 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
Ingredients
- 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
egg wash
- 1 egg yolk
- 1 teaspoon milk
Instructions
- 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.
Notes
Nutrition
Barbarito-Levitt Paula
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!
Maria
Wonderful! Hope you enjoy them Paula 🙂
Evelyne CulturEatz
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!
Maria
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 🙂
Carmelina
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
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 ♥
Kacey @ The Cookie Writer
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!
Maria
Thanks Kacey! It just wouldn’t be Christmas without these cookies. Appreciate you dropping by and thanks so much for hosting this exchange 🙂
Samantha | My Kitchen Love
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!
Maria
Good eye Samantha! In fact, blanched almonds are sometimes indented in the cookie dough before they are baked. Happy Holidays to you too!
Amanda
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!
Maria
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 🙂
Hilary
What a great looking recipe, Maria! I love the combo of the spices and the citrus zest. Will have to bookmark for later!
Maria
Thanks Hilary, hope you like them! Thanks for dropping by 🙂
Vicky Chin
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 !
Maria
What a great name for a cookie …the all-in-one! Thanks for dropping by Vicky 🙂
The Finer Cookie/Kim
These look delicious. I bet they’re addictive. Beautiful photo too. All your photos are lovely.
Maria
Thanks Kim! Yes, they are addictive …and so much fun to crunch! Thanks for dropping by 🙂
Kiki
Is it supposed to be 1 3/4 CUPS flour and 1 3/4 CUPS sugar?
Maria
Oops, forgot the cups …sorry about that! Have made the update. Thanks Kiki 🙂
Jo-Anna Rooney
I’ve never heard of these cookies before, but they sound amazing! All the right spices for the holiday season!
Maria
Yes, I agree! These are definitely one of my favorites for the holiday season! Thanks for dropping by Jo-Anna 🙂