This authentic susamielli recipe makes a tempting batch of traditional Italian honey and almond biscuits, warmly spiced with cinnamon and ginger.
Susamielli, Neapolitan biscuits shaped like an ‘S’, are a traditional Italian Christmas time treat. They’re a cosy, comforting taste of the season, combining toasted ground almonds, rich runny honey, and warming spices like cinnamon, ginger, and nutmeg.
Traditionally made to last through the winter, Susamielli are notorious for their dense, hard texture. Some Neapolitans will even call a withdrawn, unsociable person a susamiello because, like the biscuit, it takes time and effort to warm them up and break through.
But, like many introverted people, susamielli biscuits are worth the effort. The rich, aromatic spiced honey flavour tastes all the more wonderful when the biscuits are dunked in coffee or a sweet dessert wine to soften them up.
Best of all, this authentic Italian biscuit recipe comes together in under an hour using simple techniques and everyday ingredients. Whether you’re baking up a batch to see you through the festive season, or sharing them out as a homemade gift, you won’t regret giving this recipe a go – especially when your home is filled with their irresistible aroma
Honey almond biscuits | Susamielli
➤ SERVES: 4
➤ PREPARATION: 20 minutes (plus 15 minutes resting time)
➤ BAKING: 15 minutes
Ingredients:
- 100g peeled almonds
- 100g sugar
- 250g plain flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼tsp nutmeg
- ½tsp baking powder
- 250g runny honey
- Whole almonds for decorating
Instructions:
- Place the almonds in a non-stick pan and toast gently for a couple of minutes. Grind in a food processor to a fine crumb. In a large bowl, add the sugar, flour, almonds, spices and baking powder.
- Mix well. Make a well in the centre and pour in the honey. With a metal spoon, mix the ingredients together.
- Very lightly flour a work surface and then remove the dough from the bowl. Form it into a ball and wrap in clingfilm. Allow to rest for 15 minutes.
- Preheat the oven to 170ºC/Gas Mark 3½. Flour the surface again, very lightly. Cut off little balls of dough and roll them into snakes about 10cm long, 1.5cm wide. They don’t have to be perfect. Form them into an ‘S’ shape.
- Line a baking tray with oven paper. Place the biscuits on the tray. Place an almond between the arches of each S, pressing down very gently. Bake for about 15 minutes. The biscuits should be slightly golden and dark. Allow to cool completely before serving.
See more Italian Christmas food inspiration
Recipe written by Mario Matassa for Italia! #212 (Dec 2024/Jan 2025)