These sweets are traditionally prepared for the Christmas dinner table in the zone of Molise
200 g. flour, wine, 200g. chestnuts, rum, cooking chocolate, 2 spoonfuls of honey, spoonful of roasted almonds, 30g dried limes, 20g caster sugar, cinnamon, 2 eggs, olive oil, vanilla.
Form the flour into a small mountain shape and pour into the middle the egg yolks, a spoonful of water, olive oil and white wine.
Mix together to form a smooth and sticky pastry.
Roll it into a thin layer and cut from the pastry a series of 7 cm diameter circles, perhaps using the lip of a glass.
Place the boiled chestnuts in a dish together with a spoonful of honey, the chocolate which has been grated, a glass of rum, a sprinkle of cinnamon and vanilla, the chopped almonds and limes.
Mix well and place a piece of the mixture on each pastry disc. Close the discs over themselves as if making ravioli pinching the edges to close the ingredients inside.
Dip each in boiling oil and fry them until they are golden.
Remove the excess oil and powder them in caster sugar mixed with a little cinnamon.
Pass the passito after!