Ingredients
Instructions
- Heat the honey mixtureIn 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.
- Mix dry ingredientsIn a large bowl, whisk together flour, almond flour, cocoa, cinnamon, cloves, nutmeg, black pepper, orange zest, and baking ammonia.
- DoughPour 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).
- ShapePreheat 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.
- BakeBake for 15–18 minutes, until set and slightly cracked on top. They should be firm but not burned.
- Cool Cool completely on a rack.Flavor improves after 24–48 hours, stored in an airtight container.
Nutrition
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 primarily come from honey and sugar, while fats are mainly from almonds. These are naturally butter-free cookies.
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.