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The Roccocco by Gianna

We come back Gianna’s home, this time to try her rococo. It is a simple dough... what makes it special is the scent of the spices and the Mandarin: unmistakable traces of the Neapolitan Christmas!

Ingredients:
+ 1 kg of flour 00
+ 900 g of sugar
+ 700 g almonds

+ 150 g tangerine peel
+ 7 g of ammonium bicarbonate
+ 350 g of warm water
+ 5 g. cinnamon
+ 1 egg for brushing

Oven: 180°

Directions:

On the worktable, Gianna puts all the ingredients, except the egg, that will serve to brush the cookie cutters before baking, and water. The almonds must be chopped, to ensure an even distribution of the precious fruit and peel mandarins must be absolutely untreated. After mixing the ingredients, Gianna shapes the classic fountain and blends with water that has kept aside. The shape of roccoco is very simple, a donut crushed but Gianna prefers the “Christmas biscuit”, for this she gives the dough the shape of the loaf, brushes it and bake for about 30 minutes. Then, as for the almond biscuit of Tuscany, cut it into slices of about an inch thick and then again in the oven until they are toasted.

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