Chocolate Covered Roccoco

Chocolate Covered Roccoco... for your sweet Christmas.


For 1 Batch(es)

For the Roccoco:

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1/4 cup honey
  • 2 cups whole almonds, toasted
  • 1 cup dried fruit (figs, raisins, apricots)
  • 1/2 cup water
  • 1 tablespoons All Spice
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon lemon extract
  • pinch of salt

For the Chocolate Cover:

  • 1 1/2 pounds bittersweet chocolate chips
  • 1 tablespoon shortening


  1. Get your Roccoco` HERE
  2. Grind the toasted almonds in a food processor. Add the dried fruit and reduce to a paste.
  3. Blend into the same food processor the flour, sugar, honey, All Spice, Baking Powder, vanilla, orange and lemon extracts, salt and water in a stand mixer on low speed until dough forms but is well mixed. Dough will be hard.
  4. Turn dough onto a lightly floured surface and separate into 12 pieces. Roll each piece into a rope and form a bagel-shaped cookie. Repeat with each piece.
  5. Line a cookie sheet with parchment paper and place all the cookies on it, evenly separated.
  6. Cook in a 350F oven for 18 minutes.
  7. Cool on a wire rack.
  8. Prepare your chocolate dip by either melting the chocolate and shortening in a microwave on 50% power or using a double boiler.
  9. Dip each cookie in melted chocolate until evenly coated. Gently place on wire rack until chocolate solidifies.
  10. These cookies stay fresh for a long time when stored covered in cool, dry area.



Recipe Notes

NOTE: These cookies can be made round or diamond shaped.


Tuesday, 31 July 2018
This cookie is so much better than I thought it would be! I wasn’t sure from watching the video ho...
See Full Review >>
- BellaBasilicata