Susamielli Cookies: A Traditional Neapolitan Christmas Classic

Susamielli are classic cookies from Naples, Italy, loved especially during the Christmas season. Notably, these charming treats catch the eye with their unique S-shape and crunchy sesame seed coating, sesamo in Italian which gives them their name and signature texture.

In fact, their history dates back to ancient times, deeply rooted in southern Italy’s culinary traditions. Initially, nuns crafted these cookies and perfected a refined version called susamielli delle monache. This recipe evolved from older honey-based biscuits that once filled the region’s kitchens. Moreover, the monastic origins added sophistication, making susamielli more than just a sweet treat—they became a symbol of skill and tradition.

Susamielli Cookies Recipe

The recipe combines simple yet flavorful ingredients: flour, honey, ground almonds, and warm spices like cinnamon and clove. Additionally, adding fresh citrus zest from lemons or oranges brings a bright, refreshing note. These flavors reflect Arab and Mediterranean influences that have shaped Neapolitan cuisine for centuries. Altogether, they create susamielli’s distinct sweet, nutty, and subtly spiced taste.

Over time, susamielli grew into a beloved holiday staple in Naples. Both nobles and commoners enjoyed these cookies, with slight recipe and presentation differences based on social status. Today, they remain a festive favorite, often featured on Christmas dessert tables and shared among family and friends.

The S-shape carries symbolic meaning, representing good luck and prosperity. When paired with espresso or dessert wine, susamielli capture the warmth and spirit of Neapolitan Christmas celebrations.

Susamielli cookies (sometimes called Sapienze or Mostaccioli Napoletani, depending on the town) are a traditional Neapolitan Christmas cookie with a very old-school pantry list. The ingredients are simple but intense in flavor.

Typical Ingredients

All-purpose flour
Honey
Sugar granulated
Almonds or almond flour
Cinnamon
Cloves
Nutmeg
Baking ammonia (ammoniaca per dolci) or baking powder
Orange or lemon zest
Water or milk (to bring the dough together)
Bitter cocoa powder (optional)
Vanilla extract (optional)
Candied orange peel (optional finely chopped)
Black pepper (optional traditional in some Neapolitan versions)

Susamielli are firm, dark, and strongly spiced, meant for dipping into wine or coffee rather than being soft or buttery. Flavor improves after 24–48 hours, stored in an airtight container.

Susamielli Cookies Recipe
Susamielli are charming, traditional cookies from Naples, Italy, typically enjoyed during the Christmas season. Shaped like the letter "S," these festive treats are more than just delicious, they symbolize Naples’ rich culinary heritage. Made with a fragrant blend of flour, sugar, ground almonds, honey, and warm spices like cinnamon and clove, susamielli offer a perfect balance of sweetness and depth. Each bite reflects the cozy, comforting flavors that define Italian holiday baking.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Italian
Calories: 135
Ingredients Method Nutrition Notes

Ingredients
  

  • 2½ cups all-purpose flour (300 g)
  • ¾ cup almond flour or finely ground blanched almonds (75 g)
  • ½ cup dark honey (170 g)
  • ½ cup granulated sugar (100 g)
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 tbsp unsweetened cocoa powder
  • Zest of 1 orange
  • ¼ tsp freshly ground black pepper (traditional but optional)
  • 1 tsp baking ammonia (ammoniaca per dolci) (or 1½ tsp baking powder if unavailable)
  • ½ cup water (120 ml), slightly warm

Instructions
 

  1. Heat the honey mixture
    In a small saucepan over low heat, combine the honey, sugar, and water. Warm gently, stirring, just until the sugar dissolves. Do not boil. Remove from heat.
  2. Mix dry ingredients
    In a large bowl, whisk together flour, almond flour, cocoa, cinnamon, cloves, nutmeg, black pepper, orange zest, and baking ammonia.
  3. Dough
    Pour the warm honey mixture into the dry ingredients. Stir with a wooden spoon until a thick, sticky dough forms.
    Cover and let rest 30 minutes (important for hydration and flavor).
  4. Shape
    Preheat oven to 350°F (175°C).
    Line a baking sheet with parchment.
    With lightly damp hands, form horseshoe or “S” shapes, about 3 inches long. Place cookies 1½ inches apart.
  5. Bake
    Bake for 15–18 minutes, until set and slightly cracked on top. They should be firm but not burned.
  6. Cool
    Cool completely on a rack.
    Flavor improves after 24–48 hours, stored in an airtight container.

Nutrition

Calories: 135kcal

Notes

Baking ammonia matters: 
Ammoniaca per dolci gives Susamielli their traditional dry, firm texture and helps the cookies puff without leaving a bitter taste. The smell disappears completely after baking.
If substituting baking powder: 
Use 1½ teaspoons baking powder instead of ammonia. The cookies will be slightly less dry and a bit more cake-like, but still very good.
Dough consistency: 
The dough should be thick and sticky, not kneadable. Resist adding extra flour — a wetter dough produces better texture.
Resting the dough is essential: 
The 30-minute rest allows the flour and almonds to fully hydrate, improving flavor and preventing cracking.
Shape with damp hands: 
Lightly wet hands to prevent sticking and keep the traditional horseshoe or “S” shape clean and smooth.
Do not overbake: 
Susamielli should be firm but not rock-hard when they come out of the oven. They continue to dry as they cool.
Nutrition Facts (Estimated) Serving Size: 1 cookie
Calories 135 kcal
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 15g
Includes Added Sugars 8g 16%
Protein 3g
*Percent Daily Values are based on a 2,000-calorie diet.
 Calories primarily come from honey and sugar, while fats are mainly from almonds. These are naturally butter-free cookies.

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Storage

To keep your susamielli fresh and delicious, store them properly. Place the cookies in an airtight container at room temperature. This helps preserve their crisp exterior and soft, chewy inside. Stored this way, susamielli can stay fresh for up to two weeks.

If you want to keep them longer, you can freeze susamielli. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw them at room temperature for a few hours.

Avoid storing susamielli in the fridge, as the cold can dry them out and affect their texture.