- Some Ground Almonds
- Black Pepper
- Bakinh Powder
- Baking Soda
- All-Purpose Flour
- Granulated Sugar
We can get this thing started you’ll need some ground almonds,some salt, some cinnamon, cloves, black pepper, nutmeg, baking powder, baking soda all-purpose flour, granulated sugar, eggs these are some just toasted almonds and I’ve chopped some lemon and orange water and a little bit of egg wash now optionally you could add some candied citrus to this if,you wanted to I sometimes do depending on whether I have it on hand or not today.let’s get started I’ve got everything combined here now.I know this sounds a bit weird you know being that their spices in here and water and you’re thinking this is just gonna be a mess but if,you are Italian now if,you’re from Naples anyway because I know for sure that this is a Naples thing.
I’m gonna just mix these together really quickly and in the meantime what I’m going to do is I am going to set the entire orange and an entire lemon so got my grater here I’ve got a coarse grater because I like a little bit a texture in there but you could use a fine one I’m just gonna zest both these and get them ready to go into our dry ingredients get everything off and I’m gonna put all of my nest in my dry ingredients and this is such a classic combination for me like. you use white pepper but since you know me I hardly ever have it on hand so I just use black pepper and it works wonders.I’m gonna go ahead and add a couple of eggs and by the way at this point you want to make sure your ovens preheated to 350 and you have some making sheets ready with parchment.
I’ve also added my chopped up toasted almonds now we’re gonna do is you are going to mix this keep your eye on it and you’re gonna drizzle a little bit of water at a time and so you’ll have a nice firm dough cuz you’re gonna need to roll these into little like little ropes so you don’t want to ask too much to too much water that it becomes too liquidy but you don’t want to add too little that you won’t have a dough at 6:00 together so just do this little by little and you should be in good hands just flowering my surface well.I only ended up using about a quarter cup of water I always like to write 1/2 a cup of water in my measurements because sometimes it can take a quarter cup sometimes.I’ll take 1/2 a cup but sometimes we’ll take 1/3 of a cup so that’s why I always say start a little bit at a time because what you don’t want to do is add more flour because if,you were to add more my ingredients you know the spices and everything or just measured out so perfectly as is and you also don’t wanna end up with a tough cookie that’s funny right so you just it’s better to go with a little bit of water at a time that way.
I just love making traditional things that we grew up eating just to make my family feel like they’re a little bit closer to us that they would maybe they really are so okay that looks perfect so now what I’m going to do I’m gonna set this aside I’m gonna grab one of my baking sheets that I lined with parchment paper.I’m gonna set that aside over there and then all you do is you cut a little piece what is this like the size of a golf ball right that looks about right to me and then you just roll it out to like a 7-inch sort of like 7-inch little loop and then you pinch the ends together and you put that on to your parchment lined baking sheet now don’t worry if,you don’t do this perfectly because they’re meant to be rustic trust me these are gonna be like flattened donut looking things they’re not gonna be real puffy.
5You’re going to brush the tops of these with some egg wash and this is actually pretty important for the look and because it’s you know it’s just it gives them my mom’s just say so daughter a key like a golden look to them and like all cracked on top you’ll see when they’re done.I’m just gonna brush the tops with some egg wash and now these are gonna go into the preheat into your preheated oven at 350 for about 15 minutes or so or until they were deeply golden brown then they need to cool completely otherwise they’re gonna be so soft but once they’re cooled they’ll be the perfect texture so in they go for 15 minutes and then want them cool my Rocco got baked and they are perfect this is what they should look like you just spread it out quite a bit.