Roccocò
Typical Neapolitan cake. It is produced by tradition, during the Christmas season in recent years is also required at other times of the year. Being made of hard paste, you can enjoy the wet in vermouth, sparkling, or even in white wine.
Ingredients:
1 kg flour
800 g sugar
5 g ammonia
3 sachets vanilla
8 g cinnamon
7 g cloves
1 cup of witch
300 g almonds
300 g toasted hazelnuts
The amount of dried fruit can vary at will
The peel of 1 kg of mandarins
Directions:
On the countertop mix the flour, sugar, cloves, cinnamon and ammonia.
Open the mixture in the center and put almonds, hazelnuts, chopped tangerine peel , the liqueur, vanilla.
Mix everything together, slowly adding warm water and worked until the mixture is smooth and homogeneous.
Cover in flour the table and with the mixture form of cords with a diameter of up to 2 cm. and the length of 8 cm. to which they give the shape of a circle, the typical roccocò.
Arrange the Rococo obtained on a greased baking sheet, making sure to leave a little ' away from each other during the leavening otherwise you will touch . Brush them , then, with a beaten egg yolk to brown the surface, pass, finally, in the oven at a medium temperature of 120 °.
When the Rococo become golden brown remove from the oven and let them cool.
See all photos about Christmas recipes of Ischia
+(39) 0813334747
+(39) 0813334715
