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Italian Roccoco Biscotti Recipe

These Traditional Christmas Cookies from Naples, Roccoco Biscotti are the perfect dunking cookie. Almonds a fall spice make them perfect.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Christmas Cookies
Cuisine: Italian
Keyword: Italian cookies, Italian Roccoco Cookies,
Servings: 24 cookies
Calories: 85kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 cup whole almonds
  • 1 3/4 cups all purpose flour
  • 1/4 cup + 3 tablespoons granulated sugar
  • 2 1/2 tablespoons honey
  • 1 - 1 1/2 teaspoons all spice
  • 1/4 teaspoon baking powder
  • zest 1 orange
  • zest 1/2 lemon
  • 1/3 cup + 1 1/2 - 2 tablespoons water


  • 1 egg
  • 1 tablespoon water


  • Pre-heat oven to 350F (180C), line one or two cookie sheets with parchment paper.
  • Place the almonds on a cookie sheet and bake for 8-12 minutes. Stirring the almonds 2-3 times during baking time. Remove the almonds from the oven and immediately place in a clean bowl to cool.  Once cool, remove 10 almonds, chop each almond into 3 pieces and set aside.  The remaining almonds ground coarsely.
  • In a large bowl add the flour, make a well in the middle and add sugar, honey, ground almonds, all spice, baking powder and zest. Stir to combine.
  • Add the water a little at a time and and stir and bring together until almost combined, then move to a lightly floured flat surface and knead a few times  until you have a compact soft, but not sticky dough.
  • Cut off pieces of dough and make 4 inch (10 cm) long ropes, form into circle shapes, overlapping one end a little on the other.  Place cookies on prepared cookie sheets, brush with egg wash and top with 2-3 pieces of almonds. Bake for approximately 15-20 minutes. Let cool before serving. Enjoy!


  • In a small bowl beat together the egg and water. 


Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Cholesterol: 6mg | Sodium: 3mg | Potassium: 58mg | Sugar: 4g | Vitamin A: 10IU | Calcium: 20mg | Iron: 0.7mg