Italian Roccoco Biscotti
These Traditional Christmas Cookies from Naples, Roccoco Biscotti are the perfect dunking cookie. Almonds a fall spice make them perfect.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup whole almonds
- 1 3/4 cups all purpose flour
- 1/4 cup + 3 tablespoons granulated sugar
- 2 1/2 tablespoons honey
- 1 - 1 1/2 teaspoons all spice
- 1/4 teaspoon baking powder
- zest 1 orange
- zest 1/2 lemon
- 1/3 cup + 1 1/2 - 2 tablespoons water
- 1 egg
- 1 tablespoon water
Instructions
- 1
Pre-heat oven to 350F (180C), line one or two cookie sheets with parchment paper.
- 2
Place the almonds on a cookie sheet and bake for 8-12 minutes. Stirring the almonds 2-3 times during baking time. Remove the almonds from the oven and immediately place in a clean bowl to cool. Once cool, remove 10 almonds, chop each almond into 3 pieces and set aside. The remaining almonds ground coarsely.
- 3
In a large bowl add the flour, make a well in the middle and add sugar, honey, ground almonds, all spice, baking powder and zest. Stir to combine.
- 4
Add the water a little at a time and and stir and bring together until almost combined, then move to a lightly floured flat surface and knead a few times until you have a compact soft, but not sticky dough.
- 5
Cut off pieces of dough and make 4 inch (10 cm) long ropes, form into circle shapes, overlapping one end a little on the other. Place cookies on prepared cookie sheets, brush with egg wash and top with 2-3 pieces of almonds. Bake for approximately 15-20 minutes. Let cool before serving. Enjoy!
- 6
In a small bowl beat together the egg and water.