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.
- Ingredients2 1/2 cups King Arthur™ Unbleached, All-Purpose Flour2 1/2 cups sugar1 cup almonds, toasted and finely chopped1/4 teaspoon nutmeg1/4 teaspoon cinnamon1/4 teaspoon cloves1/4 teaspoon finely ground white pepper1/2 teaspoon baking sodaZest of 1 orangeZest of 1 lemon1 egg for batter and 1 egg for egg washWater as needed
- DIRECTIONSEgg 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.
This recipe was featured on Season 15 - Episode 1521.
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.
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.
The video says no eggs. The recipe says 1 egg for dough and 1 egg for egg wash. The written recipe is wrong. I think that is why the cookies flatten in the oven. Do not add the egg to the dough.
I made these cookies and they spread so much the
Bagel shape is gone, What did I do wrong???