Calcionetti (Italian Filled Cookies)

Dough:
2 cups flour
1/4 cup vegetable oil
1/4 cup water
1/4 cup red wine

Filling:
1 can chick peas
1/2 pound dried chestnuts
1 (8 ounce) milk chocolate bar, melted
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon
1/4 cup ground walnuts
1/2 teaspoon almond or vanilla extract
Vegetable oil for frying
Honey

Combine flour, vegetable oil, water and red wine. Mix until smooth. Dough will be soft. Roll dough paper thin and cut into 3-inch squares.

For the filling, drain the chick peas, remove skin and mash with a fork. (Mixture does not have to be smooth.) Place the dried chestnuts in a pot of boiling water and cook for 40-45 minutes. Cool, peel and mash with a fork until texture is like cream of wheat. Add chocolate, sugar, cinnamon, walnuts and extract.

Put about 1 tablespoon filling on each dough square. Fold over and pinch together sides like a ravioli.

Heat vegetable oil in a deep pan until it reaches about 375 degrees. Fry cookies in several batches until golden brown, about 2-3 minutes. Cool. Drizzle honey over just before serving.

Makes about 2 1/2 dozen.

Nutrition values per serving: 142 calories, 6 g fat, 20 g carbohydrates, 2 g fiber, 2 g protein, 2 mg cholesterol, 29 mg sodium