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This is a hard spice cookie that may be dunked in wine or coffee to soften before eating. It will keep for weeks and still be delicious.


2 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

2 1/2 cups sugar

1 cup almonds, toasted and finely chopped

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon finely ground white pepper

1/2 teaspoon baking soda

Zest of 1 orange

Zest of 1 lemon

1 egg for batter and 1 egg for egg wash

Water as needed


Egg wash made of 1 egg mixed with 1 tablespoon of water

Preheat the oven to 350F. Butter or line with parchment paper two large cookie sheets.

In a large mixing bowl, combine all the dry ingredients well. Add zest, egg, and just enough water to make a dough that will hold together in a ball. Knead the dough into a smooth ball. Pinch off apricot-sized pieces of dough and roll them under the palms of your hands to make a 3/4-inch thick rope. Then form the rope into a bagel shape. Place on the cookie sheet, leaving a half-inch between cookies. Brush with egg wash.

Bake for 15 to 20 minutes, until the cookies are lightly browned. Cool on a wire rack and then store in a tightly sealed tin.


  1. Annette's avatar


    I made these cookies and they spread so much the
    Bagel shape is gone, What did I do wrong???
  2. Brenda Bruni's avatar

    Brenda Bruni

    I recently tried your recipe for Roccoco. I must have used too much water because when I baked the cookies, they flattened out in the oven to pancake-like thickness.

    Could you give me an idea of an estimate for the amount of water needed for this recipe? I like the idea of a hard spiced cookie and would like to try this recipe again.

  3. Brenda Bruni's avatar

    Brenda Bruni

    After I submitted my comment, I then noticed the first comment about this recipe from Annette. She had the exact same problem I had. I'm guessing we added too much water.

    Please help!


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