Sassanelli

Name: Sassanelli
Ingredients: 1 1/2 cups almonds; 8 cups all-purpose flour; 1 1/4 cups sweet dessert wine, such as Marsala or Port; 15 tablespoons olive oil; 1 1/2 cups white sugar; 1/2 cup unsweetened cocoa powder; 1 tablespoon unsweetened cocoa powder; 2 lemons, zested; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves

13 ingredients

7 steps

Ingredients

1 1/2 cups almonds
8 cups all-purpose flour
1 1/4 cups sweet dessert wine, such as Marsala or Port
15 tablespoons olive oil
1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
1 tablespoon unsweetened cocoa powder
2 lemons, zested
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Directions

1

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
2

Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
3

Place almonds in the bowl of a food processor; pulse until finely chopped.
4

Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5

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.
6

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.
7

Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.