Roccocò - Vegan - Traditional biscuit from Naples!!
This is one of the most famous biscuit from Naples. Spicy, crunchy and sweet, you can find this sweet in all the houses in Naples during Christmas holidays.
The original recipe is almost vegan, it only require egg yolk to be brushed on the biscuits before to bake them. However, it contains white flour and white sugars, both bad for your health.
For my recipe I have used buckwheat and oat flour. For a 100% gluten free recipe you can substitute oat flour with brown rice flour.
Here the full recipe video with subtitles.
125 gr Buckwheat flour
125 gr Oat flour
100 gr Coconut sugar
120 gr almonds
20 ml Coconut oil
10 gr of pisto( Mixed spices - cloves, cinnamon, coriander seeds, nutmeg and star anise)
2 gr baking soda
45 ml orange juice
40 ml warm water
Mix dry ingredients in a bowl.
Add wet ingredients and mix with a spoon then with your hands.
When the dough is firm add the almonds.
Make a ball with the dough then roll it in a sausage shape..
Take equal pieces and give a donut shape to the dough..
Mix some coconut oil and orange juice. Brush the biscuits before bake them.
Bake 15 minutes 180 ° and let it rest 10 minutes more in the oven while still hot but turned off.
Serve once cold.
You can store them up to a week in a air tight container but usually they finish really fast 😁
Nutritional values of 1 biscuit ( Out of 10 biscuits of the same shape )
Try this recipe and let me know what you think :)