Directions: |
Directions:To make filling: Wash the chick peas and place in a pot. Add enough water to cover the peas. Boil until tender. Press through a fine sieve. Spread blanched almonds in one layer in a pie pan or cookie sheet. Roast in a slow oven, shaking pan often, until toasted golden. Cool and grind. Mix the pressed chick peas, chocolate, ground almonds, lemon rind, cinnamon, citron and sugar. Place the mixture over low heat and stir constantly until mixture comes to a boil. Cool.
For the dough: Sift about 4 cups of flour with salt into a mixing bowl. Make a well in the center and add the oil and the wine. Stir from the center to mix, then turn out onto a floured board and knead. When dough is smooth, white and about as elastic as soft putty, roll out half at time, as thin as possible.
To finish the calgionetta: On half of the rolled dough, place teaspoonfuls of filling, spacing them about 2 1/2 inches apart. Cover with the second thin sheet of dough, easing the dough down by gentle pressure over the mounds, like ravioli. Press the edges of each mound tightly together with the tines of a fork. Heat deep oil as hot as you would for frying doughnuts or ravioli. Drop the cookies into the oil, a few at a time, and fry until golden brown on each side. Lift out with perforated spoon, draining off as much oil as possible. Spread them on absorbent paper. Before serving, sprinkle with confectioner's sugar. |
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