S-shaped Neapolitan-style honey and almond cookies with cinnamon-led pisto spices, adapted for a firm but yielding bite.
Cinnamon Susamielli
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 121 minutes: 35 hands-on, 20 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowls
- Bench scraper
- Two parchment-lined 13 × 18-inch baking sheets
- Pastry brush
- Cooling rack
S-shaped Neapolitan-style honey and almond cookies with cinnamon-led pisto spices, adapted for a firm but yielding bite.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Build the spiced dough
- 1Build the spiced doughMix flour, almond flour, sugar, baking powder, salt and all four spices. Stir honey and water together, then add to the dry mixture with the candied peel. Knead briefly into a pliable dough. Cover and let it rest at room temperature for 20 minutes to hydrate the flour.
Curve the S shapes
- 2Curve the S shapesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide the dough into 20 equal portions, about 35 g each. Roll each into a 6-inch rope about 1/2 inch thick. Curl the two ends in opposite directions to form a loose S, leaving gaps for expansion.
Add the almond finish
- 3Add the almond finishArrange 10 cookies on each of two lined large sheets, at least 2 inches apart. Brush lightly with beaten egg and press two whole almonds into each S. The measured egg is an allowance for brushing; discard any remainder after use.
Bake without drying out
- 4Bake without drying outBake one sheet at a time for 15–18 minutes, allowing 36 minutes for both. Look for a light golden surface, set edges and centers that still give slightly. Honey cookies become firmer after cooling, so do not wait for them to feel hard in the oven.
Cool the curves
- 5Cool the curvesRest each batch on its sheet for 10 minutes, then on a rack for 20 minutes. Keep them in a single layer until cold so the curves and almond toppings stay intact.
Chef’s Science & Pro Tips
Ingredient science
This cinnamon-led pisto blend is measured individually so no proprietary spice sachet is needed.
Technique & texture
Form loose S curves rather than tight spirals; the dough needs space to rise.
Finishing & serving
If the ropes crack, compress the dough in your hands and roll gently without adding a coating of flour.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store cold cookies airtight in a cool, dry place. |
| Refrigerator | Not recommended for texture | Humidity can make honey-rich surfaces tacky. |
| Freezer | Up to 1 month | Freeze baked cookies airtight in separated layers. |
| Make ahead | Up to 1 day | Refrigerate covered dough, then let it become pliable before shaping. |
| Serving | After thawing | Thaw covered and serve at room temperature. |
Notes
- This cinnamon-led pisto blend is measured individually so no proprietary spice sachet is needed. Form loose S curves rather than tight spirals; the dough needs space to rise. If the ropes crack, compress the dough in your hands and roll gently without adding a coating of flour. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are susamielli the same as Calabrian susumelle?
No. This recipe follows the Neapolitan S-shaped honey-and-almond family, rather than chocolate-covered Calabrian ovals.
Why does this version use honey?
Honey appears in Neapolitan versions; nearby family traditions also include sugar-based variants. This formula deliberately follows the honey style.
Can I replace almond flour with wheat flour?
That would remove an important part of the flavor and alter the moisture balance; keep both flours as listed.
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