Susume them

Place the flour in a fountain shape on the work surface, creating a central hollow large enough to contain the flour. the mixture liquid. Distribute it evenly and keep a space ready to gradually incorporate the honey and sugar, avoiding the liquid from spilling out of the well.

Pour the honey and sugar into a bowl and heat over medium heat, stirring until the mixture becomes smooth and fluid. Do not bring to a boil. the mixture at a boil: when the sugar has dissolved and the honey flows without visible granules, remove it from the heat.

Slowly pour the melted honey and sugar into the well in the flour, gradually incorporating the flour from the edges. Be careful to avoid spilling, and continue until the liquid is absorbed and a compact dough begins to form, still warm and fragrant with honey.

Add to the mixture a pinch of pisto, the aromatic mixture of cinnamon, nutmeg and whole cloves. Work the mixture until the spices are evenly distributed: the pasta should appear uniform in color and release a clearly recognizable spicy aroma.

Take portions of dough and shape them into sticks approximately 10 centimeters (3.94 in) long, maintaining a uniform thickness. Shape each piece into an "S" shape, applying even pressure to avoid thinning or breaking, which could compromise the baking process.

Lightly grease the baking sheet Remove from the oven and arrange the susumeli, spacing them apart. Make sure the shapes remain intact and do not touch: an orderly arrangement promotes even cooking and keeps the "S" shape recognizable.

Bake it baking sheet Preheat oven to 160°C (32°F) and bake for about 30 minutes. Check when the cakes are cooked through and lightly browned on the surface, with a firm texture and a distinct aroma of honey and spices. Remove from the oven once cooked.