500 g of flour
200 g of mosto cotto (“cooked must”) or honey
100 ml of white wine
150 g of chopped, roasted almonds
60 ml of extra virgin olive oil
Salt to taste
Arrange the flour in a mound and make a well. Pour in lukewarm water and the white wine. Knead to obtain a ball of elastic and smooth dough. Roll out the dough and cut out into strips with a scalloped pastry cutter. Fold the strips on themselves; roll them into ribbons and other shapes. Fry the cartellate in plenty of oil. Drain them on paper towels. Warm up the honey or the mosto cotto with some water. Pour it slowly over the cartellate. Decorate with chopped roasted almonds and with multicoloured sprinkles.