Classic cookies from Naples.
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 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.