Ingredients
00 FLOUR
250 gr
BLANCHED ALMONDS
100 gr
WILDFLOWER HONEY
250 gr
PISTO (MIX OF POWDERED SPICES: CINNAMON, NUTMEG, CLOVES, STAR ANISE)
4 gr
SUGAR
100 gr
AMMONIA FOR SWEETS
1 pinch
FOR DECORATION
SHELLED ALMONDS
to taste
Susamielli are typical Neapolitan biscuits , traditionally consumed during the Christmas period . With an intoxicating scent and a characteristic serpentine shape, reminiscent of the letter S , they are prepared with flour, sugar, almonds and honey, to which pisto is added , a mixture of spices based on cinnamon, cloves, nutmeg and anise starry, which makes them irresistible. It seems that they were originally called “sesamielli” because they were sprinkled with sesame seeds and prepared in different versions depending on whether they were intended for the poor or the nobles.
The susamielli that we are used to tasting are the noble version and are made, today as yesterday, with white flour, wildflower honey and the famous mix of spices, which gives the dough an intense and enveloping aroma. The ammonia for desserts, even if just a pinch, is essential to give crumbliness to the biscuits. Once the ingredients have been processed until a smooth and homogeneous mixture is obtained, strings are made and folded into an S.
Before baking the susamielli, they are decorated with shelled almonds and the skin. Crunchy and delicious, they are perfect sweets to cheer up festive days, together with roccocò , mostaccioli and other typical specialties, accompanied by a small glass of sweet wine , a cup of steaming tea or a good espresso. They can also be an excellent gift idea, perhaps packaged in delicious bags to be closed with a colored ribbon.
Find out how to prepare them by following the step-by-step procedure and advice.
How to prepare susamielli
Step 1
Toast the almonds in the oven or in a small pan
1
.
Step 2
Blend the almonds until they are reduced to a fine flour
2
.
Step 3
Place the flour in a large bowl
3
.
Step 4
Add the almond flour
4
.
Step 5
Add the sugar
5
.
Step 6
Mix the powders with a spoon
6
.
Step 7
It smells like gunpowder
7
.
Step 8
Add a pinch of ammonia for desserts
8
and mix well.
Step 9
Pour the honey, melted for a few moments in a saucepan
9
.
Step 10
Knead with your hands
10
.
Step 11
Transfer the susamielli dough to the work surface and compact it with your hands, adding more flour if necessary
11
.
Step 12
Get a firm dough that doesn’t stick to your hands
12
, then wrap it with cling film and let it rest for about half an hour.
Step 13
Take small portions of dough and shape into strings 10 cm long and about 2 cm wide
13
.
Step 14
Fold the two ends of the cord forming a sort of serpentine
14
.
Step 15
You thus get an “S”
15
.
Step 16
Transfer the susamielli to a baking tray lined with baking paper
16
.
Step 17
Decorate the susamielli with the almonds by placing them inside the two folds of the letter S
17
.
Step 18
Bake the susamielli at 170°C for about 15 minutes; check the cooking to prevent them from drying out too much
18
.
Step 19
Remove the susamielli from the oven and let them cool
19
.
Step 20
Serve the susamielli accompanied with a cup of hot tea or coffee
20
.
storage
The susamielli can be stored at room temperature, in a tin box or in a food bag, for about 4 days
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