Rococo

Preheat oven to 180°C (356°F). Arrange the almonds with the skin on a baking sheet. baking sheet, in a single layer, and toast them for 4-6 minutes. Remove them from the oven when they release a strong aroma and are lightly browned, without any dark spots. Let them cool completely before chopping them coarsely.

Cut the candied citron into even cubes. Sift the flour into a bowl, add the sugar and pisto, and mix. Add the chopped almonds and mix with a spatula until the ingredients are evenly distributed, without overcompacting. the mixture.

Finely grate the zest of a quarter of an orange and add it to the mixture dry. Pour the water at room temperature in a thin streamMix until the dough becomes firm, dry, and malleable. Stop kneading when the dough holds its shape and no longer sticks to your hands.

Fold in the citron cubes and about 1.76 oz (50 g) of whole almonds, distributing them without crushing the dough. Transfer the dough to a lightly floured surface and knead just enough to combine the ingredients. The dough should remain firm, with the almond pieces visible.

Shape the dough into a cylinder and divide it into 11 portions, each about 70-80g (2.82 oz). Roll each piece until it forms a uniform rope, then join the ends to form a donut. Seal the joint with light pressure and smooth the surface without overheating the dough.

Arrange the roccocò on a baking sheet covered with parchment paper, leaving space between each piece. Lightly beat a egg white Brush the surface with a thin layer to promote shine and browning. Garnish with the remaining whole almonds, if desired.

Bake at 180°C (356°F) for about 25 minutes. Remove from the oven when the surface is lightly golden and dry, without any visible browning. Immediately transfer the roccocò to a wire rack and let them cool completely: the structure will settle and the crust will firm up.