Vegan roccocò

For 8 people
500 g flour
200 g brown sugar
2.5 g of ammonia for cakes
1 sachet of vanilla
6 g pisto (a spice mixture; if you do not find ready mix 5 g of 2 g of white pepper, nutmeg, cinnamon 5 g, 2 g of cloves; the whole must be ground Pan Brown)
150 g of shelled almonds
100 g roasted hazelnuts

Stir flour, sugar, ammonia and spices; add the dried fruit chopped coarsely.
Gradually add warm water and knead the mixture for long, must be homogeneous.
On the table about 1 cm thick sausages and floured formed of 8 cm long; formed some doughnuts, pressing well ends over each other, and slightly flattened the Rococo.
Grease a baking sheet, amount the cakes well spaced; bake at the minimum temperature (160° C) for about 20 minutes.

To save time
You can prepare in advance, indeed, will gain flavor after a day's rest. Keep them in tins.