Preheat oven to 375 degrees F and grease a cookie sheet.

In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid and stir to combine. Add the egg whites and 1/4 cup sugar and fold together. Roll the pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at 1end. Roll the pastry up like a jellyroll from south to north so it appears to be a thick pipe.

Make a circle of the pipe by attaching the two open ends like a wreath. Brush with the beaten eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.

In a food processor, place 4 ounces butter, 1-teaspoon salt, and 2 1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.

In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.

After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90 degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.