Go Back
–+ servings
Italian Christmas cookies with citrus, spices and nuts

Italian Christmas Cookies (Roccocò)

Course Bread, Cookies & Pastries
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
10 minutes
Total Time 50 minutes
Servings 22 biscuits
Calories 185
Author Christina Conte
A traditional, Southern Italian Christmas cookie with citrus, nuts and spices.

Ingredients

  • 4 cups flour (all purpose or 00 flour)
  • 1 ⅓ cups sugar
  • 2 ½ tsp nutmeg grated
  • 1 tsp cinnamon grated
  • 1 clove ground (use a mortar and pestle)
  • 2 tsp lemon rind
  • 2 tsp orange rind
  • 6 oz water ¾ c - (more or less as needed)
  • ⅓ tsp ammonia powder baking ammonia (do not use any other type)
  • ¾ cup almonds whole, toasted
  • ¾ cup hazelnuts whole, toasted
  • 3 Tbsp mandarin rind freshly grated
US Customary - Metric

Instructions

  • Preheat oven to 375F (190C)
  • Line two cookie sheets with parchment paper or silicone mats.
  • Mix the first 5 dry ingredients, lemon and orange rind together in a large bowl
  • Remove 2 tablespoonfuls of water from the measured amount and put it in a small bowl. Add the ammonia and stir to dissolve.
  • Add the ammonia water to the flour mixture, then begin adding the rest of the water a little at a time, mixing until you have a fairly stiff dough. (You may not need all the water.)
  • Add in the almonds, hazelnuts and tangerine peel; turn out onto a floured surface and mix until the ingredients are well incorporated.
  • Form little rings (70 g each) about 3" in diameter by making a sausage shape and joining the ends together. Place on prepared cookie sheet and press down a little to flatten. Repeat until all the dough is used.
  • Brush the top of the roccocò with the beaten egg and place into the preheated oven to bake for 15 to 25 minutes (switching top and bottom trays halfway through baking.) Be sure they are golden brown at minimum: the longer they bake, the harder they will be.
  • Remove from oven when ready and cool on rack. Store in airtight container, preferably a tin. These harder baked Italian Christmas cookies will last for up to 6 weeks.

Notes

  • Recipe slightly adapted from Panificio Boccia. Ischia, Italy- GRAZIE!
  • Baking ammonia is easiest to find online (or in Italy.)
  • Pisto is the traditional spice blend, but this blend is almost identical.
  • Instead of tangerine rind, you can used candied citrus peel.
  • Use orange and some lemon juice in place of half of the water for more citrus flavor.
  • Choose how you prefer roccocò by baking some for a shorter time, and leaving some in longer (softer vs harder.) 
*While there is no egg in the dough, the biscuits are brushed with egg.

Nutrition

Serving: 1 | Calories: 185kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 90mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!