Stuffed Neole: Neole Ripiene

Ingredients

• 2 cups orange marmalade
• 1/4 pound bittersweet chocolate, finely chopped
• 1/4 cup anisette
• 1/4 cup very strong espresso
• 1/2 cup almonds, toasted and finely ground
• 6 eggs
• 6 tablespoons sugar, plus more for garnish
• 6 tablespoons extra-virgin olive oil
• 3 cups dry white wine
• Pinch aniseeds
• 4 cups all-purpose flour

Directions

In a medium bowl, combine the jam, chocolate, anisette, espresso, and almonds. Mix well and set aside.

Bring a large pot of water to a boil.

In a large bowl, beat the eggs with a whisk and add the sugar, oil, wine, and aniseed. Mix well, then gradually add the flour and mix and knead to form a smooth, soft dough. Roll out to the thickness of one finger, and cut into 1-inch lengths about the width of a finger.

Once the water is boiling, add the lengths to the water and boil until they are firm and white. Remove with a slotted spoon, pat dry and, before the lengths completely dry, use a pastry bag to stuff each one with some of the jam mixture. Sprinkle with sugar and serve.