Calzoncelli
One of my fondest memory of Christmas is waiting for my aunt to come and visit me. Ever since I was a little baby, she has been joining my family for lunch on December 25th , bringing us the most exquisite cookies ever made! The recipe originates from the small town of Melfi, in the South of Italy.
For the dough:
300 g of flour
A pinch of salt
50 g of sugar
1 eggs, lightly beaten
50 g of extra virgin olive oil
100 ml of white wine
For the filling:
200 g of peeled and toasted almonds
125 g of sugar
Grated zest of one organic lemon
100 g of dark chocolate
The dough:
Pour the flour in a medium bowl, adding the salt, sugar and lightly beaten egg to the center of the flour. Begin kneading the dough, adding in the oil and wine little by little. Knead dough until it is soft and elastic, return dough to bowl, cover with plastic wrap, then set aside for one hour.
The filling:
Pour all the ingredients into a food processor and process until it becomes a smooth paste.
Preheat the oven to 180C. Roll out the dough as think as you can. Cut a long slice of dough about 1 in. wide. Using a spoon, place filling down the length of the slice of dough then fold the sides over to create a tube like shape that covers the filling. Use a knife to cut one inch pieces and then place them on a baking tray. Repeat until either dough or filling is used up.
Bake the calzoncelli for about 15-20 minutes or until golden brown.
Adapted from Juls Kitchen