Roccocò are typical of the Campania region and some claim they are the southern version of Tuscany’s cantucci biscuits – here’s how to make them…
Makes 30 biscuits
Preparation time 20 minutes
Cooking time 20 minutes
• 250g plain flour
• 160g caster sugar
• grated zest of 1 lemon and 1 orange
• 50g blanched almonds
• 50g toasted hazelnuts
• 1 tsp cinnamon
• a pinch of ammonium bicarbonate
• 75ml warm water
• 1 free-range egg white
1 Preheat the oven to 180ºC/Gas Mark 4. Sift the flour into a large bowl and add the sugar, zest, nuts and cinnamon.
2 Next, add the ammonium bicarbonate, which is a raising agent (if you cannot find this, substitute with ½ tsp baking powder). Add the water and work together first with a wooden spoon, then with your hands to form a smooth dough.
3 Tear off golf ball-sized pieces of dough and roll between your hands to form a ‘snake’ about 10cm long. Join each end and place on a lined baking sheet. You may find it easier to wash your hands regularly to stop the dough sticking.
4 Once all the biscuits are formed, brush with a little egg white and bake in the oven for 20 minutes.
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