Stuffed Neole: Neole Ripiene

Ingredients

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

Equipment

• bowl
• whisk
• pot
• slotted spoon
• pastry bag

Directions

1. In a medium bowl, combine the marmalade, chocolate, anisette, espresso, and almonds.
2. Mix well and transfer to a pastry bag. Set aside.
3. Bring a large pot of water to a boil over high heat.
4. In a large bowl, beat the eggs with a whisk and add the sugar, oil, wine, and aniseed.
5. Mix well, then gradually add the flour and mix and knead to form a smooth, soft dough.
6. Roll out to the thickness of a finger, and cut into 1-inch lengths about the width of a finger.
7. Once the water is boiling, add the dough lengths to the water and boil until they are firm and white.
8. Remove with a slotted spoon, pat dry and, before the lengths completely dry, stuff each piece of dough with some of the marmalade mixture using the pastry bag.
9. Sprinkle with sugar and serve.