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Calcionetti (Italian Filled Cookies)




  • 2 cups flour
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1/4 cup red wine


  • 1 can chick peas
  • 1/2 pound dried chestnuts
  • 1 (8 ounce) milk chocolate bar, melted
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup ground walnuts
  • 1/2 teaspoon almond or vanilla extract
  • Vegetable oil for frying
  • Honey


  1. Combine flour, vegetable oil, water and red wine. Mix until smooth. Dough will be soft. Roll dough paper thin and cut into 3-inch squares.
  2. For the filling, drain the chick peas, remove skin and mash with a fork. (Mixture does not have to be smooth.) Place the dried chestnuts in a pot of boiling water and cook for 40-45 minutes. Cool, peel and mash with a fork until texture is like cream of wheat. Add chocolate, sugar, cinnamon, walnuts and extract.
  3. Put about 1 tablespoon filling on each dough square. Fold over and pinch together sides like a ravioli.
  4. Heat vegetable oil in a deep pan until it reaches about 375 degrees. Fry cookies in several batches until golden brown, about 2-3 minutes. Cool. Drizzle honey over just before serving.

Makes about 2 1/2 dozen.

Nutrition values per serving: 142 calories, 6 g fat, 20 g carbohydrates, 2 g fiber, 2 g protein, 2 mg cholesterol, 29 mg sodium


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