-150 g toasted almonds
-100 g granulated sugar
-20 g pisto (chopped spices)
-30 gr cubes of cocozzata and candied citrus fruit
Finely chop the almonds and mix them with the flour, sugar and spice mixture that arrange everything in a fountain on a pastry board. Melt the honey in a saucepan, then pour it into the centre of the fountain. Work vigorously to obtain a hard and homogeneous dough. Let the refrigerator stand for at least 30 minutes.
Add to the dough, after lightly working with your hands, the candied fruit reduces into small pieces. Obtained from the salami mixture long around 10 cm and wide 2 cm. Place them in an “S” shape on a baking sheet covered with parchment paper, lightly crushing them.
Bake the susamielli in a preheated 180° oven for 20 minutes.