Almond & hazelnut biscuits (roccocò)

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…

roccoco biscuits
 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.

Find more Italian-inspired recipes here