Steps for Preparing and Cooking Neapolitan Susamielli:

• Put the honey in a saucepan and melt it well over low heat or melt it in a bain-marie, let it cool well.

  In a blender, put the previously toasted almonds and blend them finely (alternatively, you can use almond flour)

  In a large bowl, put the sifted flour, almond flour, granulated sugar, pisto, and baking ammonia (easily found in supermarkets or online) and stir the ingredients well with a spoon.

• Gradually add the honey, first mix the ingredients with a spoon, then transfer the dough to a pastry board and work it with your hands until you get a smooth and homogeneous dough, form a ball, cover it with plastic wrap and let it rest for 30 minutes.

• After the time has elapsed, place the dough on the pastry board and divide it into pieces of about 1.2 oz each, for each piece form a roll about 8 inches long, shape it into an S and place it on a non-stick baking sheet, follow the same procedure with all the pieces of dough available, we made 20 sweets and used two baking sheets.

  For each sweet, place two shelled almonds inside the two curves of the letter S.

  Bake in a preheated oven at 340°F for 15 minutes, until golden, remove the baking sheets from the oven and let them cool well, they will firm up properly.

  You can store Neapolitan susamielli for several days in an airtight tin container, this way they retain their crunchiness.