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…

Almond & hazelnut biscuits | Roccocò

Recipe and photo © Mario Matassa

➤ MAKES: 30 biscuits
➤ PREPARATION:
20 minutes
➤ BAKING:
20 minutes

Almond & hazelnut biscuits | Roccocò

Ingredients:

  • 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

Instructions:

  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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