Heat wine, oil, and sugar over low heat until medium hot.
Make a crater of our on a pastry board and pour in the warm wine mixture. Knead into a soft, smooth dough. Let rest for about 20 minutes in an uncovered bowl.
Using your hands, make small oval disks of dough measuring roughly 5x7 cm. Toast and coarsely grind the almonds. Mix well with jam and a pinch of cinnamon. Place filling on disks, fold over and seal. Pinch ends together in traditional tarallucci shape. Bake in preheated oven at 200°C (390°F) for about 15 minutes. Roll in granulated sugar while still hot. Serve as soon as they are cooled.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.