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Sassanelli

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Sassanelli

Directions

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Ingredients :

  • 1 ½ cups almonds
  • 8 cups all-purpose flour
  • 1 ¼ cups sweet dessert wine
  • such as Marsala or Port
  • 15 tablespoons olive oil
  • 1 ½ cups white sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 lemons
  • zested
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Methods :

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
  • Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
  • Place almonds in the bowl of a food processor; pulse until finely chopped.
  • Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
  • Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
  • Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.
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