Cavicioni, recipe by Ornella Carnassale

Toast and chop almonds. Chop dark chocolate into pea-size pieces.
Put jam in a bowl. Mix in almonds, chocolate, cocoa, orange zest, lemon zest, vanilla, and crumbled cookies (or bread crumbs). The mixture should be fairly dense.

Place flour on pastry board. Make well in center and add eggs, oil, sugar, and salt. Mix well. Gradually add wine until you have a smooth, elastic dough. You may find it easier to divide the dough in half and knead one half at a time. Then join the two back together and knead until you can make a ball. Let rest for 15-30 minutes in a bowl covered with a cloth.

Divide the dough in half and roll out with a rolling pin.
Make a row of little piles of filling on the dough, spaced at 5-cm intervals. Fold the dough over the filling, squeezing out air, and seal. Use a zigzag pastry wheel to cut semicircles. Place the cavicioni on a large tray previously dusted with our. Using sunflower seed oil in a deep-fryer or large pot, deep fry a few at a time.