Italian-style calzoncillos

Ingredients for 1 servings:

• 500 g chickpeas
• 50 g almond(s), ground
• 100 g chocolate (dark chocolate), ground
• 1 orange(s), grated peel (organic orange!)
• 100 g honey, liquid
• 2 cl rum, brown
• 1 cup of espresso
• 250 g sugar
• 150 g flour
• 50 g butter
• 2 eggs
• Oil for frying
• 2 egg whites for brushing
• Powdered sugar for dusting

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

Gagiunitti, Italian Christmas pastries

Soak the chickpeas in water overnight. On the day of preparation, boil the chickpeas in fresh, salt-free water until tender. Drain and let cool thoroughly. Then puree in a food processor. Mix with the other filling ingredients until smooth. Make a smooth dough from the flour, butter, and eggs. Use a pasta machine to make thin pasta ribbons like lasagna. The dough should be about the thickness of a penny. Cut the dough into 3-4 cm squares, place some of the filling in the center of each, and brush the edges with egg white. Fold over and set aside until all the fillings are used. Lightly pierce all the parcels with a sharp knife to prevent them from swelling during frying. Heat the oil and fry the parcels until golden brown. Place on kitchen paper and let cool. Sprinkle with powdered sugar and serve.