Roccocò

Method

1. 1 Roast the almonds and then coarsely grind them, reserving a few whole almonds for sprinkling on top.
2. 2 Mix the flour with sugar, cinnamon, nutmeg, orange zest, and crushed almonds.
3. 3 The bread is very hard because it contains no butter and no milk; that's the nature of roccoco bread, not a defect.
4. 4 Add orange juice and very little water, then knead for 6 minutes until a firm dough forms, and let it rest for 30 minutes.
5. 5 Roll the yarn into 2 cm long strands, then join them together to form loops with a diameter of 10 cm.
6. 6 Brush with egg wash, press almonds onto the surface, bake at 180 degrees for 22 minutes, and let cool completely.

With an appliance

• Air fryer 50 min

  Replace step 6: spray oil on the roccoco ring, run the oven at 195 degrees for 14 minutes and flip at minute 7; the almonds will be roasted sooner, the cake will be firm so arrange them in a single layer.