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How to make it

  • Combine the almonds, citron, orange peel, and melon peel with the flour, and then heat the honey over a gentle flame.
  • 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.
  • Several Notes:
  • 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.

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