RoccocoClick to Play


Mary Ann Esposito

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.

item recipe is featured in Episode 1521 of Season 15.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

  1. Annette's avatar


    | Permalink
    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

    | Permalink
    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

    | Permalink
    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!


Leave a Comment