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makes about 24 12 oz (300 g) all purpose flour 6 oz (200 g) ground almonds 6 oz (180 g) sugar 1 tablespoon (14 g) baking powder 1 1/2 oz (35 g) unsalted butter, diced grated rind of 1 lemon grated rind of 1 orange 1/2 cup (120 cc) white sweet wine (substitute with water if necessary) 2 eggs, lightly beaten, plus 1 for egg wash 5 oz (150 g) candied peel, chopped 5 oz (150 g) whole almonds, chopped 1 teaspoon cinnamon, ground pinch of grated nutmeg powdered sugar, for finishing
These cookies, called Rococo because of their donut shape, are popular in the countryside and in the modest farms of the Campania region. Simple and fast to make, they are crunchy and traditionally are served mainly for Christmas.
Preheat the oven to 325 F (180 C). Combine the flour, ground almonds, sugar, and the baking powder in a bowl.
Add the butter and mix it with your hands to form an inconsistent mixture.
Mix well with your hands to form a soft dough. If the dough is too dry, add a little quantity of water or wine.
Cut small pieces of approximately 2 inches (5 cm) from the dough, and roll them into sticks about a 1/2 inch (15 mm) wide.
Transfer it to a work surface and knead very briefly with a very small amount of flour, until it is not too sticky anymore.
Shape each stick into a small doughnut shape and overlap the ends. Transfer the doughnuts to oven pans or baking sheets lined with parchment paper. Brush the surface with an egg brush. Bake for about 20 minutes or until golden. Finish with powdered sugar.