From Abruzzo we are gifted with this sweet, fried pastry filled with nuts and honey. Despite being fried they are light in texture.  Traditionally made with Punch Abruzzo, a sweet liqueur made with caramelized sugar, honey, oranges, lemons and Cointreau, you can omit the alcohol and substitute vanilla extract.

This recipe makes app 4 ½ – 5 dozen Calcionelli.

FOR THE DOUGH:

3 C. Flour
Pinch of Sea Salt

1 tsp. Orange Zest – finely grated
3 Large Eggs
½ C. Sugar
1 tsp. Lemon Zest – finely grated
1 Tbsp Pumnch Abruzzo – or your favorite sweet liqueur – Vin Santo for my recipe

Combine the four, sugar, salt and zests in the bowl of a food processor fitted with the metal blade.  Pulse a few times. Add the butter around the dough and pulse until all is incorporated and the mixture is crumbly.  Add the eggs and pulse until they are just incorporated.  With the motor running drizzle in the liqueur and process just until the mixture clumps together.

Remove the dough from the processor and turn it out onto a lightly floured board and knead until a smooth ball forms.  Wrap tightly in plastic wrap and place in refrigerator for at least 1 hour or even overnight.

FOR THE FILLING:

2 C. Blanched Almonds
1 tsp. Orange Zest – finely grated
1 tsp. Lemon Zest – finely grated
½ C. Honey

Pulse the almonds in a food processor until coarsely ground.  Add the zests and process until the mixture is finely ground.

Pour the honey into a nonstick frying pan and warm it over medium heat.  As soon as the honey is loose, stir in the ground almonds.  Use a spatula to thoroughly combine the mixture.  Remove from the heat and scrape into a bowl to let cool.

MAKING THE CALCIONELLI:

Dust a rimmed baking sheet with flour.  Have ready a 2 ¼-inch round cookie cutter, a small bowl of water and a fork.  Remove the dough from the refrigerator and cut in half.  Rewrap and refrigerate the other half.  Roll the one half out on a lightly floured work surface into a large thin circle (app. 1/16-inch – 1/8-inch thick).  Cut out as many circles as possible with the cookie cutter.  Mound a teaspoon of the filling in the center of each circle.  Dip your finger in the water and moisten the edges of the dough circle.  Fold the circle in half like a half-moon.  Press the tines of a fork along the edges to give a good seal. Make as many circles as dough allows transferring the calcionelli to the baking sheet or even a tablecloth.  reroll the scraps and cut out more circles, fill shape, seal and keep repeating the process using the second half of dough when necessary.  You should end up with close to 55 or 60 calcionelli.

Pour oil to a depth of 1-inch in a saucepan with high sides and let oil reach a medium-high temperature of 375º.  You can test by dropping a small scrap of dough into the hot oil and if it sizzles and floats to the top the oil is ready.

Place a baking sheet or a tray lined with paper toweling near the stove.  Carefully add about 6 or 8 calcionelli to the hot oil.  Watch carefully, as they will sizzle and start to brown very quickly. Fry for about 30 seconds and using a skimmer, turn them over and move all of them around a little.  When done, transfer to the lined trays.  And continue to fry the remaining calcionelli, a few at a time, until all are done. Cool them completely on a wire rack.  When ready to serve, dust lightly with pondered sugar.  They keep well in a tightly lidded container at room temperature for about 5 days.

BUON MANGIATA!