by Giulia Scarpaleggia

Ingredients for the flaky pastry 

600 g  of flour 

a pinch of salt

100 g  of sugar

2 (slightly) beaten eggs

100 g of  extra virgin oil 

200 ml of wine

 

Ingredients for the filling

400 g of shelled and toasted almonds

250 g  of sugar

Organic lemon peel

200 g of plain chocolate 

Preparation

Place 600 g of flour on a pastry board and make a hole in the center part so as to add a pinch of salt, 100 g of sugar and two eggs (slightly) beaten. Start pounding while adding gradually 100 g of oil and 200 ml of wine. Pound until the dough becomes soft and elastic and will be no longer sticky. Wrap the dough in a film and let it rest for at least one hour at ambient temperature.

In the meanwhile, mix 400 g of almonds with 250 g of sugar and 200 g of chocolate and then blend all the ingredients until you obtain a smooth and homogeneous dough. Place it on a pastry board and make the dough sausage-shaped with a diameter of 1 cm. Cut from it 1,5 cm long cylinder-shaped strips. That will be the filling for the flaky pastry.

Retake the dough you wrapped before and roll it out until you obtain a very thin sheet of pastry. Place on it the cylinder-shaped strips keeping a distance of 2 cm between them. Wrap each of them with the sheet of pastry and cut it with a cogged pastry cutter. Cook them in the oven at 180 C degrees several times for 15-20 minutes until they become golden brown.