These almond-spiced biscotti, known as roccocò, are a must-have during Christmas in the Campania region of Italy. They are not only delicious but also incredibly easy to make. Shaped like taralli, these biscotti will enhance your holiday cookie list.

In Campania, the tradition of making these festive biscotti begins around December 8th, celebrating the Feast of the Immaculate Conception. It continues throughout the Christmas season, concluding with Epiphany on January 6th.

This recipe is infused with savory holiday spices, almonds, and a hint of cocoa. The preparation is simple: mix the ingredients, then you can shape and bake your delicious almond-spiced biscotti. The enticing aromas that will waft through your kitchen as they bake are truly unforgettable. These cookies are perfect to bake right before your guests arrive. The delightful scents will have their mouths watering the moment they step into your home. This is a surefire way to whet everyone’s appetite before a holiday meal.

These Neapolitan treats are a perfect companion for a glass of your favorite wine, coffee, or tea. I like to serve them with a traditional northern European holiday drink called glögi, also known as glow wine. They are also perfect for enjoying on their own as a delightful snack. They store well in a covered plastic container, making them easy to transport as tasty gifts for your family and friends. Don’t miss out on this festive tradition! Now, let’s dive into the recipe below and prepare a delicious addition to your holiday cookie tray this year.

Almond Spiced Biscuits | Neapolitan-Style

(Makes 15-17 cookies)

Ingredients

500 g all purpose flour
400 g sugar
250 g of almonds roughly chopped with peel
200 gr of lukewarm water
grated peel of 3 oranges
grated peel of 2 lemon
1 teaspoon bitter cocoa powder
Spice mix: Combine 12 g of cinnamon, 2 g of nutmeg, 2 g of pepper, 2 g of cloves, 2 g of coriander, 2 g of star anise
1/2 teaspoon baking powder
1 egg yolk and 1 tablespoon of water for brushing (whisked together)
Powdered sugar for garnish

To Make

Preheat your oven to 350 ° F.
In a large bowl sift the flour then add the spices, baking powder the zests, chopped almonds, and sugar. Mix to combine well.
Add the water and mix it to form a slightly sticky dough.

Tip : You may need a little more water. If so add one tablespoon more of water and mix it in before adding more water. The dough should be hard (not soft) and slightly sticky.

: Combine the ingredients in a bowl.

: Slightly chop the almonds.

: Mix all together.

Once you create a dough place it on a lightly floured work surface. I pat it done to a uniform square but you don’t have to do this.
Now weigh out 70-gram pieces of dough.
Using both hands carefully roll out seven to eight inch ropes.
Create a circle and dab a little eggwash on the ends to close the two ends together.
Place them on a baking tray lined with parchment paper. The biscuits will not spread much when cooking so you can place them about half an inch apart.