Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 2 cups and 1 tablespoon (250 g) flour
- 9 ounces (250 grams, or about a cup) good honey
- 1/2 cup (100 g) sugar
- 1/4 pound (100 g) chopped almonds
- Diced candied orange peel, melon peel, and citron
- A mixture of ground cinnamon, cloves, and nutmeg
- A pinch of bicarbonate
Meanwhile, make a mound of the flour and scoop a well into it, and preheat your oven to 340 F (170 C).
As soon as the honey has heated and become liquid stir it into the flour, together with a pinch of bicarbonate and a teaspoon of the mixed spices, and work the dough until it is smooth and uniform.
Roll the dough out into a 3/4-inch (2 cm) thick snake. Cut it into sections about 8 inches long and shape them into an S shape, pressing on them gently to flatten them slightly, and arrange them on a greased and floured cookie sheet. Bake then 15-20 minutes. Cool them on a rack, and they're done.
- Susamielli are dipping cookies, and come out quite hard -- a Neapolitan site says a prova di denti, which roughly translates as impervious to teeth. You'll want to dip them in either a sweet dessert wine, coffee, or a caffelatte.
- Sapienze, the Susamielli made by the nuns of the Convento della Sapienza, are dotted with whole almonds.
- Susamielli taste wonderful but eating them takes work, and because of this Neapolitans will call a serious, standoffish person who has a hard time socializing a Susamiello.