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.