Take a bowl, pour in the flour, the sugar, the pinch of salt, add the oil and start kneading with the white wine, hot but not boiling, until you obtain a nice smooth and elastic dough;
Form a loaf, cover with a cotton cloth and leave to rest for 20 minutes;
While the dough is resting, let’s prepare the filling:
Pour and finely chop the peeled almonds into a food processor, then add the sugar, the grated lemon peel (or orange peel), the cinnamon and the water (or liqueur);
Mix until all the ingredients are combined;
Take the dough, break off pieces and gradually pass them through the rollers of the pasta machine (the nonna papera) positioning them first on the number 2 notch and then moving on to the penultimate notch;
The resulting sheets must be thin, approximately 2 mm thick;
Cut out strips about 10 cm wide and place the filling in the centre, using a spoon, leaving a space of about 5 cm between each ball of filling;
Fold the strip of puff pastry over itself and use a fluted pastry wheel to cut out crescent-shaped panzerotti with hemmed edges;
Fry in very hot oil for a few seconds on both sides until lightly golden;
Drain them on a plate covered with a paper towel, let them cool completely before sprinkling them with plenty of icing sugar;
If we want to “incilepparli” (wrap them) in cooked wine, take a not too large pan, pour in the cooked wine (if too thick, add a drop of water) and bring to the boil. After that, dip a few “Cuscinetti” at a time into the pan. Turn delicately so that they glaze well;
Heat the vincotto in a pan, diluting it with a drop of water if it is too thick and concentrated, then immerse the calzoncelli for a few minutes, turn them on both sides and place them in a container.
