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Sassanelli
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 60 minutes
Apulian rock cookies with almonds, chocolate, and lemon, perfect with espresso.
Ingredients:
1.5 cups almonds
8cups all-purpose flour
1.25 cups sweet dessert wine, such as Marsala or Port
15tablespoons olive oil
1.5 cups white sugar
0.5 cupunsweetened cocoa powder
1tablespoonunsweetened cocoa powder
2lemons, zested
2teaspoons vanilla extract
1.5 teaspoons baking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonground cloves
Instructions:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Arrange the almonds on the prepared baking sheet in a single layer.
Roast almonds in the preheated oven until golden, for about 15 minutes. Allow to cool for 10 minutes before proceeding.
Add almonds to the food processor and pulse until they are finely chopped.
Preheat oven to 400 degrees F (200 degrees C) and prepare a baking sheet with parchment paper.
In a large bowl, gently incorporate half of the sweet dessert wine into the flour, creating a moist dough. Blend in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
In a saucepan, warm the leftover port wine. Add cinnamon and cloves to the warmed wine and incorporate this mixture into the dough. Knead the dough until it holds together and is slightly sticky. Form walnut-sized oval balls resembling little rocks. Space cookies 2 inches apart on the baking sheet.
Bake in the preheated oven for 10 minutes until golden brown. Let it cool completely before serving.