Preparation of "Celli ripieni"

Toast the almonds in a pan for a few minutes, let them cool and chop finely with the dry biscuits.

Mix the grape jam with cocoa, cinnamon and grated lemon rind.

Add the almonds with the dry biscuits and mix until the ingredients are mixed.

Let the mixture rest for at least 30 minutes.

Pour the wine into a saucepan and add 2 tablespoons of sugar (about 40 g), melt the sugar and mix the lukewarm wine with the oil.

Add the flour and work the ingredients until a homogeneous mixture is obtained.

Add the flour a little at a time and add it until you obtain a homogeneous and rather soft mixture.

Let it rest at room temperature for about 30 minutes, covered with a kitchen towel.

Roll out the dough with a rolling pin dividing it into several parts and then, with the machine for the dough, form very thin sheets.

Put a teaspoon of filling on the pastry, leaving a few Cm of space between one and the other.

Fold the pastry and with a cut-out wheel of the half-moons; approach the ends and seal well with your hands.

Pass the biscuits in the granulated sugar and place them in a baking pan lined with parchment paper.

Cook at 180 ° C for about 15 minutes; check the cooking as stuffed celli tend to colorless on the surface.