Sassanelli

01Method

1. 1

   Heat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Spread the almonds in a single layer on the sheet.

2. 2

   Toast the almonds in the oven for about 15 minutes, then transfer them to a rack and let them cool for 10 minutes.

3. 3

   Transfer the cooled almonds to a food processor and pulse until they are finely ground.

4. 4

   Raise the oven temperature to 400°F (200°C) and line a fresh baking sheet with parchment paper.

5. 5

   Put the flour in a large mixing bowl and gradually incorporate half of the dessert wine, stirring until a wet, sticky dough forms. Mix in the chopped almonds, olive oil, sugar, the combined cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.

6. 6

   Warm the remaining wine in a small saucepan, then stir in the cinnamon and cloves and work this spiced liquid into the dough. Knead for a few minutes until the dough holds its shape but remains slightly sticky. Pinch off portions and roll them into walnut-sized oval mounds resembling small rocks, arranging them about 2 inches apart on the prepared sheet.

7. 7

   Bake for approximately 10 minutes until the cookies are golden brown, then remove from the oven and cool completely before serving.