Biscotti Rococo
from Italian Traditional Food

Biscotti Rococo are a Christmas delight

Biscotti Rococo are called because of their doughnut shape. These biscuits are simple and quick to make and have a crunchy texture to them. Biscotti Rococo are mainly served during the Christmas festivities, especially in the countryside amongst the small farms of the Campania region where they have gained most popularity.

Serves: 24 biscuits

Ingredients for biscotti rococo:

12 oz (300 grams) all plain flour
6 oz (200 grams) ground almonds
6 oz (180 grams) sugar
1 tablespoon (14 grams) baking powder
1 1/2 oz (35 grams) unsalted butter (room temperatur and diced)
1 lemon zest (grated)
1 orange zest (grated)
1 glass sweet white wine
2 large eggs (lightly beaten)
5 oz (150 grams) candied peel (chopped)
5 oz (150 grams) whole almonds (chopped)
1 teaspoon cinnamon (ground)
pinch of nutmeg (grated)
icing sugar (for dusting)

Ingredients for the Egg Glaze:

1 large egg (beaten)
pinch of salt

Extras:

2 baking trays size 9 x 13 inch

Method:

1. Preheat oven to 350 F (175 C) or Gas Mark 4.

2. Line both baking trays with greaseproof paper. Set aside.

3. In a bowl mix the flour, ground almonds, and yeast.

4. Add the butter and mix it with your hands to form a mixture.

5. Add the lemon zest.

6. Add the orange zest.

7. Add the wine.

8. Add the beaten eggs.

9. Add the candied peel.

10. Add the chopped almonds.

11. Add the cinnamon and nutmeg.

12. Mix all the ingredients together well with your hands to form a soft dough. If the dough is too dry add a little bit of water.

13. Cut from the dough small pieces approximately 2 inches (5 cm).

14. Roll them into sticks about 1/2 inch (15 mm) wide.

15. Transfer to a floured work surface and knead quickly until is no longer sticky.

16. Shape each stick as a small doughnut shape and overlap the ends.

17. Transfer the doughnuts to the baking trays.

18. Prepare the egg glaze by adding a pinch of salt to the egg. Beat the mixture.

19. Brush the surface of each Biscotti Ricoco with the egg glaze using a pastry brush.

20. Bake in the pre-heated oven for about 20 minutes or until golden in colour.

21. Dust with icing sugar.

Tip:

1. Store the biscotti rococo in a tightly covered tin.

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