Cookies
ROCCOCO' DI NATALE, MY WAY
This recipe started it all for me. I decided to revamp an old traditional Neapolitan Christmas recipe, the region I’m from, and enter it in a contest. Well, I was a winner and got published in the Barnes & Noble Cookie Bake-Off Cookbook. This recipe is very dear to me because it gave me the confidence push I needed to keep doing what I love and sharing it with everyone! 💗
ROCCOCO' DI NATALE, MY WAY
Ingredients:
2 cups whole almonds, toasted
1 cup dried fruit, such as figs, raisins, or apricots
4 cups all-purpose or 00 (double zero) flour
1 cup sugar
½ cup water
¼ cup honey
1 tablespoon allspice
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
Pinch salt
CHOCOLATE DIP
1½ pounds bittersweet chocolate chips
1 tablespoon shortening
Directions:
Preheat the oven to 350°F.
Line a baking sheet with parchment paper. Set aside.
To make the cookie dough: In a food processor, grind the toasted almonds.
Add the dried fruit and process until a paste forms. Transfer to the bowl of a stand mixer fitted with the paddle attachment.
Add the flour, sugar, water, honey, allspice, baking powder, extracts, and salt.
Mix on low speed until a dough forms and is well mixed. The dough will be firm.
Lightly flour a work surface and turn the dough out onto it. Divide the dough into 12 equal pieces.
Roll each piece into a rope 8 inches long and form a bagel-shaped cookie.
Place the cookies on the prepared sheet about 2 inches apart. Bake for 18 minutes.
Transfer to a wire rack to cool.
To make the chocolate dip: In a double boiler over low heat or in a microwave, melt the chocolate and shortening, stirring to combine.
Dip each cooled cookie in the melted chocolate until evenly coated.
Gently place on a wire rack until the chocolate solidifies.
TIPS:
I use Ghirardelli bittersweet chocolate chips for their rich flavor.
In case the cookie dough is too hard to handle, just add a little extra honey.