Hotel Olimpico
Litoranea di Pontecagnano Salerno (Italy)

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Neapoletan roccocò

flour kg. 1; sugar gr. 800; not very toasted almonds gr. 600; warm water gr. 400; candied peel of orange and citron gr. 200; "pisto" gr. 25 (cinnamon, nutmeg, cloves, white pepper); ammonia for pastry gr. 5; grated peel of mandarin and orange

mince an half of almonds and, with the remaining almonds, add to all the other ingredients kneading with the warm water let rest the dough thirty minutes form with the paste some small sticks having two centimeters of diameter, long twenty centimeters and close them in manner of ring-shaped cake put the cakes on a baking pan sprinkled with flour, brush on with yolk and cook in oven at 200 °C 15-20 minutes