Hello friends, today I propose to you these wonderful typical Calabrian sweets, the susumelle, which are often made during the Christmas holidays. They are soft, spiced cookies without eggs with a rustic taste and covered with dark, milk, or white chocolate. There are many recipes around, obviously depending on the province, and so they enrich the dough with ingredients like raisins or candied fruit. In my case, I wanted to make them very simply with only chopped toasted almonds. Below you will find the recipe.

Difficulty: Easy
Cost: Affordable
Portions: 20 Pieces
Cuisine: Italian
Seasonality: Autumn, Winter, Christmas

Ingredients for Calabrian Susumelle

2 cups all-purpose flour
3/4 cup chopped toasted almonds
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tbsp vegetable oil or extra virgin olive oil
1/2 cup milk
3 tbsp acacia honey
1 tsp baking powder
to taste ground cinnamon
to taste nutmeg
zest of one grated orange + its juice
1 pinch fine salt
5 oz dark chocolate
3.5 oz white chocolate
3.5 oz milk chocolate

Tools

1 Flat Beater
1 Stand Mixer
1 Rolling Pin
1 Work Surface
1 Pastry Cutter oval

Steps for Calabrian Susumelle

To make the susumelle, first prepare the dough. You can knead everything by hand in a bowl or use any kitchen robot. For convenience, I used the stand mixer. In the mixer bowl, pour the all-purpose flour, baking powder, granulated sugar, grated orange zest, pre-toasted and chopped almonds, spices, salt, orange juice, milk, oil, and honey and mix thoroughly using the flat beater, i.e., the (K) and mix until you obtain a homogeneous and sticky dough. Form a ball with the help of a little flour and let it rest for 10 minutes.
At this point, on a work surface sprinkled with a little flour, roll out the dough with the help of a rolling pin until you get a thickness of about 3/8 inch. Using an oval pastry cutter or, as I did, using a simple round pastry cutter of 3 inches, cut out the cookies. With your hands, shape them into an oval shape. Gently place all the cookies on a baking sheet lined with parchment paper. The dough will be soft, so be careful, using a spatula to lift them. Bake in a static hot oven on the middle shelf at 350°F for about 15 minutes and as soon as you see the cracks on the surface of the cookies, it’s time to take them out and let them cool completely without touching them.
When they are completely cooled, melt the various chocolates in a bain-marie and glaze the surface of the various cookies.
Let them dry and finally create decorations always with the melted chocolate.
And here they are, ready. I hope you like my latest recipe, see you next time friends.

STORAGE, TIPS, AND NOTES

Susumelle can also be made well in advance and given as gifts before Christmas. They keep in airtight or tin containers for several days.

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