Neapolitan Roccocò: the recipe for delicious and fragrant Christmas sweets

Ingredients: 
500 g of 00 flour 
400 g of sugar (or 350 g of sugar + 50 g of honey) 
400 g of lightly toasted almonds 
10 g of pisto 
100 g candied orange cubes (or mixed candied fruit) 
170 g of warm water
1 g of ammonia Grated peel of an orange 
1 egg

Preparation: 
1. In a large bowl combine flour, sugar and pisto. 
2. Then dissolve the ammonia in the warm water and pour the resulting mixture into the bowl. 
3. Also add orange zest and candied fruit. 
4. Mix until you obtain a homogeneous mixture. 
5. Finally incorporate the coarsely chopped almonds. 
6. Cut the dough into smaller pieces, shape into loaves and close them to form roccocò.
 7. Place them on a baking tray covered with baking paper and brush with beaten egg. 
8. Cook in a pre-heated oven at 200° for 7-8 minutes, then lower to 180° and cook for another 20 minutes or so.