Neapolitan Roccocò: The traditional recipe

Filio Cilli
Dec 1
2 min read

Neapolitan Roccocò are a symbol of Christmas in Naples, an ancient cookie that carries centuries of history and tradition.This specialty dates back to the 18th century, when it was created by the nuns of the Real Convent of Maddalena, in the heart of Naples. At that time, monasteries often prepared sweets for noble families and the local population during the festive season. It was in this context that the distinctive ring-shaped cookie was born, symbolizing continuity and good fortune for the new year. The recipe, surprisingly faithful to the original, included “luxury” ingredients for the time: almonds, citrus, and above all, pisto, a mix of prized spices brought to Naples through maritime trade.

Over time, Roccocò became a festive treat, closely linked to the maritime and mercantile culture of Bourbon Naples, where spices, sugar, and candied fruit represented luxury and prosperity. Their characteristic hardness is intentional: it allowed the cookies to last through the winter, making them perfect to enjoy throughout the Christmas season. Even today, making them is a way to relive a piece of Neapolitan culinary history, connected to convents, ports, trade, and family traditions passed down through generations. 🍽️ Serves: 14 biscuits (6cm diameter) ⏲️ Time: 50 minutes

🧺 Ingredients:

490 gr all-purpose flour
380 gr sugar
300 gr almonds with skin (lightly toasted)
4 gr pisto (spice mix)
Zest of 1 orange
Zest of 1 lemon
½ teaspoon baking ammonia
165–175 ml water
1 beaten egg for brushing

🥣 Instructions:

Lightly toast the almonds
Heat a non-stick pan and toast the almonds for a few minutes, stirring constantly. Let them cool slightly. This step enhances their aroma and makes the cookies more flavorful.
Prepare the dry mix
In a large bowl, combine the flour, sugar, pisto, orange and lemon zest, and baking ammonia. Mix well to create a uniform blend. Then add the toasted almonds and mix again.
Add the liquid part Gradually add water to the dry mixture until you obtain a firm, slightly sticky dough. Add a few extra drops if needed.
Shape the Roccocò Take small portions of dough, roll them into cords, and form rings by joining the ends. Place the cookies on a baking tray lined with parchment paper.
Prepare the surface Brush each cookie with the beaten egg to give them a shiny, golden finish during baking.
Bake Bake at 180°C (356°F) for 15–20 minutes, until golden. Roccocò are traditionally hard, so don’t worry if they feel firm. For softer cookies, bake for 10–12 minutes instead.