These cookies, called Rococo because of their donut shape, are popular in the countryside and in the modest farms of the Campania region. Simple and fast to make, they are crunchy and traditionally are served mainly for Christmas.
makes about 24
12 oz (300 g) all purpose flour
6 oz (200 g) ground almonds
6 oz (180 g) sugar
1 tablespoon (14 g) baking powder
1 1/2 oz (35 g) unsalted butter, diced
grated rind of 1 lemon
grated rind of 1 orange
1/2 cup (120 cc) white sweet wine (substitute with water if necessary)
2 eggs, lightly beaten, plus 1 for egg wash
5 oz (150 g) candied peel, chopped
5 oz (150 g) whole almonds, chopped
1 teaspoon cinnamon, ground
pinch of grated nutmeg
powdered sugar, for finishing
Preheat the oven to 325 F (180 C). Combine the flour, ground almonds, sugar, and the baking powder in a bowl.
Add the butter and mix it with your hands to form an inconsistent mixture.
Add the lemon and orange zest ...
. sweet wine, beaten eggs . . .
candied peel, chopped almonds, cinnamon, and nutmeg.
Mix well with your hands to form a soft dough. If the dough is too dry, add a little quantity of water or wine.
Transfer it to a work surface and knead very briefly with a very small amount of flour, until it is not too sticky anymore.
Cut small pieces of approximately 2 inches (5 cm) from the dough, and roll them into sticks about a 1/2 inch (15 mm) wide.
Shape each stick into a small doughnut shape and overlap the ends. Transfer the doughnuts to oven pans or baking sheets lined with parchment paper. Brush the surface with an egg brush. Bake for about 20 minutes or until golden. Finish with powdered sugar.