1.Boil the almonds, skin them, and then roasted in the oven. Once ready add the honey and mix everything. 

2. Put the dough on a work surface. Pour in the flour and add in succession sugar, eggs, oil, wine and vanilla.

3. Knead the dough well, and once ready let it stand for about 15 minutes. Then work the dough several times (not too thin) with a pasta maker.

4. Cut into strips 4-5 cm wide and 15 cm long. Place the filling on each strip and close the strip on itself.

5. Apply slight pressure on the dough with your finger around the filling to let the air out inside. With the help of a pastry wheel, cut to get crescent-shaped dumplings.

6. At this point fry the “caggionetti” in plenty of hot oil, and when they golden drain and place them on absorbent paper to dry, then dust with icing sugar.