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The rococo '

ingredients

servings

8

Type 00 wheat flour

500 grams

White sugar

450 grams

Almonds

200 grams

Water

75 grams

Baking ammonia

4 grams

Oranges

2 unit

Grated lemon peel

2 spoons

Eggs

1 unit

Desserts from Italy - Campania

The rococo '

The rococo '

vegetarian with gluten with eggs with nuts high in potassium high in magnesium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The rococo '

It's official !!! Christmas is coming and even in Jordan-Cuorvo house began on preparativi.Anche in the kitchen begin the first culinary tests, magazines and books scattered on the table in search of new ideas, recipes notebooks in search of notes ... and puff both sides of the sheet, but in the end it always take over the classic recipes of tradition. They are the best, the ones that take you back in time, to childhood, to the most beautiful memories. Introducing the Roccoco '!

The rococo ' step 1

step 1

First take the almonds and chop coarsely, set aside. Take the case of oranges, wash and cut into very thin strips the skin, avoiding the white part that would make love.

The rococo ' step 2

step 2

Now Make it a nice juice, pour into a pan with water and put it on the fire just about to boil spegnete.In a bowl pour the flour, almonds, the piston, ammonia and lemon zest

The rococo ' step 3

step 3

Knead pouring little by little orange juice and warmed water. The compound will be soft but not sticky.

The rococo ' step 4

step 4

Only after kneading the dough all mischierete finely chopped into strips at a later time.

The rococo ' step 5

step 5

Pour the mixture on a board and cut into chunks 15 are all equal. Now, with each roll it in the manner of snake and tie in a circle (the same and the same operation that is done for the donuts)

The rococo ' step 6

step 6

Put the roccocò well spaced on a baking sheet covered with cartaforno, brush with beaten egg and bake at 150 ° with ventilated oven, 170 ° if static for 30 minutes.

The rococo ' step 7

step 7

Their softness or hardness will depend on the cooking time, more and more become hard bake wiping. If you follow the times indicated above will get a product ... as the average mean.

The rococo ' step 8

step 8

Another little tip, baked listing are always very soft, is wiping which then harden.

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