INGREDIENTS:
FOR THE FILLING:
• 1/4 cup of Espresso coffee, twice brewed
• 1/2 cup of whiskey
• Zest of 1 lemon
• 1 1/2 cup almonds, roasted & crushed
• 1 cup sugar
• 1 tablespoon cocoa powder
• 1 cup mini chocolate chips, crushed
• 16-ounce jar dry chestnuts, crushed
• 1 teaspoon ground cinnamon
FOR THE DOUGH:
• 3 cups all-purpose flour
• 1 cup white wine
• 1/2 cup vegetable oil
DIRECTIONS:
Preheat oven to 400 degrees F. Place the almonds on a cookie sheet and bake in the oven for 4-6 minutes until lightly golden. Once cooled, crush almonds. In a medium-sized bowl combine all the filling ingredients and mix thoroughly with your hands. You can use a food processor or blender to crush the almonds, chestnuts and chocolate chips. Refrigerate until ready to use.
Preheat 2 cups of vegetable oil in a medium saucepan. Make a mound of flour and hollow out a well in the center. Add the wine and oil to the well and blend in the flour with a fork. Once the flour and liquids have blended, begin to knead the dough to an even consistency. Roll the dough into a thin sheet with a pasta machine or lightly floured rolling pin. Put a tablespoon of the filling in the center of the dough leaving 1 inch between each drop of filling. Fold over the dough and cut with a wheel cutter, just like ravioli. Press the ends tightly to avoid opening during frying.
Drop the pastry in the oil and fry on each side for 30 seconds. Remove from oil with a slotted spoon and place on a paper towel-covered wire rack for cooling. Sprinkle with confectioners’ sugar before serving.