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Ring-shaped Neapolitan almond cookies hard enough to dunk in wine are a Christmas staple. These crunchy mediterranean treats are a family tradition during the holiday season.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Coarsely chop the whole almonds and candied orange peel; set aside for later use to maintain texture.
In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt, then stir in sugar and lemon zest to evenly distribute dry flavorings.
Fold in the chopped almonds and candied orange peel, mixing thoroughly to ensure nuts and fruit are evenly dispersed.
Gradually add water while mixing, kneading gently until a firm but pliable dough forms; do not overmix to preserve texture.
Divide dough into 8 pieces, roll into ropes about 6 inches long and shape into small rings, lightly pressing ends to seal.
Arrange the rings on the prepared baking sheet with enough space between each for even baking.
Bake for 25–30 minutes in the center of the oven until cookies are golden and firm to the touch; for extra crunch, let them cool completely on a wire rack.
