• 1 can chick peas (796 ml/28 fl. oz.)
• 1/2 cup vino cotto (cooked wine) *
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons cocoa
• 3 eggs
• 250 grams flour
• 2 tablespoons sugar
• 3 tablespoons vegetable oil
(From one gallon of “must” — also known as freshly squeezed grape juice — you can make approximately one bottle, 750 ml, of Vino Cotto)
Boil il mosto (must) for approximately 3-4 hours. Remove excess foam from top of liquid that forms from boiling. When liquid is reduced by about 3/4 or slightly thickened it is ready for use.
1. Whisk eggs, sugar and oil together. Add in flour while whisking.
2. Dough will thicken. Knead the dough into a ball, cover and let sit for 15-20 minutes.
1. Grind chick peas; add sugar, cinnamon, and cocoa. While mixing, stir in the vino cotto.
2. Roll out the dough to about 1/8” thick. Cut into long strips of about 4”wide
3. Take about 1/2 a tablespoon of the filling and place on the strip of dough closer to one edge. Continue placing drops of filling along the strip of dough. Once all drops of filling are placed, fold over one side of the dough so as to cover the drops of filling. Press down with fingers in between each drop so that a crescent shape forms around the drop.
4. Using a pastry wheel cutter, cut along the crescent shape in between each filling drop (peel away excess dough).
5. Heat oil in a pan. Place cookies into pan and once golden brown on one side, flip onto other side. Once both sides are golden brown, remove from heat. *Note: be sure not to overcook, as pastry cooks quickly.
6. Coat cookies in sugar.
7. Arrange on a tray and eat!