SUSAMIELLI - BISCUITS IN S

Identity Card of the Recipe

354 KCal Calories per serving

Ingrediants

For 45-50 pieces

280 g of white flour type 00
2 g of ammonium bicarbonate
1 pinch of salt
Untreated lemon zest
Peel of untreated oranges
1 piece of anise
2 pieces of cloves
1 teaspoon of nutmeg powder
1 cinnamon stick
70 g of mixed candied fruit or citrines
50 g of hazelnuts
50 g of almonds
220 g of honey
50 g of sugar
20 ml of milk

Materials Needed

Scale weighs food
Bowl
Wooden spoon
Baking plates
Baking paper
Electric blender
Transparent film
Small saucepan
Brush
Mortar and pestle

Preparation

In the container of a blender, collect 40 g of hazelnuts and 40 g of almonds together with the sugar: chop the mixture to obtain a powder.
Cut the remaining almonds and hazelnuts in half: they will be used to decorate the biscuits.
Collect the candied fruit (eg orange, cedar, cherries, candied ginger) in the blender and chop until a rather coarse grain is obtained. Alternatively, you can chop the candied fruit with a knife.
In a bowl, sift the white flour with the bitter cocoa, then add the chopped candied fruit and the powdered sugar and dried fruit.
In the mortar, reduce the spices to powder (eg pepper, nutmeg, cloves, star anise). Season the flour with the spices, adding the salt and the orange and lemon zest.

Did you know that
There is a specific mix of spice powder on the market called pisto: in most cases, the piston contains a certain amount of cocoa. In this recipe, we suggest using the individual spices and accentuating the flavor of the dough with a teaspoon of cocoa.
Probably, the term "susamielli" refers to sesame seeds, once present in the original recipe: the habit of using sesame in this recipe has been lost over the years.

Heat the honey and add it to the center of the mixture.
Dissolve the ammonium bicarbonate in the hot milk, until a frothy mixture is obtained. Combine the leavening agent with the rest of the ingredients and knead until a soft and workable consistency is obtained.
Wrap the dough in cling film and let it rest in the fridge for 15-20 minutes.
After the necessary time, proceed with the preparation of the biscuits. Cut the dough into thin strips, and from each strip obtain a cord with a length of about 12 cm and a diameter of 1 cm. Give the typical "S" shape to each string, progressively arranging the biscuits on plates lined with baking paper.
Preheat the oven to 160 ° C (fan mode).
Brush the S-shaped biscuits with water and decorate by inserting the remaining hazelnuts and almonds, cut in half.
Place the plates in the oven and cook at 160 ° C for 15 minutes. At the end of cooking, the biscuits appear very soft but, as they cool down, they will take on a crunchy consistency. To obtain soft biscuits, reduce the cooking time by 3-4 minutes.
Susamielli can be kept in tin containers for a couple of months.

Alice's comment - PersonalCooker

Do you want to stay on the Neapolitan theme? Serve the susamielli together with mostaccioli and pastiera to fill up on typical delicious Christmas sweets!

Nutritional values and Health Comment on the recipe

That of Susamielli is a recipe that falls within the group of desserts.
Cookies have a high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Fiber is very abundant and cholesterol is present in negligible quantities.
Susamiellis do not lend themselves to the diets of those suffering from: overweight, hyperglycemia or type 2 diabetes mellitus and hypertriglyceridemia.
They contain milk, even if in very small quantities; may not be suitable for the more sensitive lactose intolerant. Containing gluten, they do not lend themselves to the celiac's diet.
It is a food suitable for the lacto-ovo vegetarian philosophy but not the vegan one.
The average portion is around 20-30g (70-105kcal).