A recipe that my Nonna used to make at Christmas time. Full of candied fruit and chocolate and cici beans and deep fried.
| 1 7 oz. | milk chocolate bar |
| 1 7 oz. | Unsweetened chocolate bar |
| 1 (1-pound) can | chestnut purée |
| 1 (14-ounce) can | cici beans |
| 1/2 pound | mixed candied fruit |
| 1 pound | walnuts ground |
| 1 2 pound jar | honey |
| 1 teaspoon | nutmeg |
| 1 teaspoon | cloves |
| 2 1/4 cups | white wine |
| 2 1/4 cups | olive oil |
| 3 pounds | flour |
For the pastry: Sift flour onto pastry board, make a well in the center, add the wine and oil slowly. Work flour from sides into the center to prevent liquids from spilling out. Mix well to form a firm dough, similar to pasta dough. Knead until smooth; cover and set aside while preparing filling.
For the filling: Place walnuts in a large bowl. Grind all other ingredients separately and add to bowl. Blend thoroughly to incorporate nuts into filling.
Roll the pastry ito a thin sheet, lay over a ravioli maker, add a small amount of filling into each ravioli, roll another piece of dough out and cover the top of the first piece. Seal the edges with an egg wash. Using a rolling pin, roll over the ravioli maker to form small filled cookies. Remove from the ravioli maker and deep fry using Crisco until golden brown. Dust with powdered sugar when serving.
Note: When making the dough, use more or less of the liquids to form the dough. It should be soft to the touch and not stick to your hands. Also the filling can be made the day before and stored in the refigerator. If you don't want to use all the filling, place in a airtight container and freeze to use later.
Should make about 36 cookies.
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