Neapolitan roccocò

Neapolitan roccocò

The Rococo, delicious crispy donuts prepared in Naples for Christmas; it is customary, soak them in wine

Ingredients for 6-8 people:
Flour 300g

sugar 300g

almonds 120g

citron and orange, candied 120g

cinnamon 2 g

cloves 1 gr

ammonia powder 1 gr

1 lemon

1 orange

1 egg

butter (to grease)

nutmeg

salt.

PREPARATION

Toast the almonds in the oven for 5 minutes, then pound half finely.

On the pastry board mix the flour with the sugar, almonds, grated rind of lemon and the orange, cinnamon, finely crushed cloves, ammonia and water to give a compound rather hard.

Add the finely chopped citron and candied orange then create very small flatten donuts.

Place the roccocò on a greased baking sheet with butter then brush the surface with the egg previously beaten then place in a preheated oven at 180 ° C for 15 minutes.

Serve cold.

Preparation time: 0 hours, 40 minutes, 0 seconds

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