Here is my family recipe for Cavezune, called "Pasta Del" by my grandmother. It is a Neapolitan version, using citron, instead of prunes, grapes, etc. Be sure to store the pastries in a cool place until serving. Add honey and confectioner's sugar only when you serve, at table. Good luck, this is delicious and has been in my family for generations:

CAVEZUNE (CHICKPEA COOKIES)

9 squares plain, Hershey chocolate
2 Cans Progresso Brand Chick Peas
1 tablespoon cinnamon
2 tablespoons vanilla
3/4 cup granulated sugar
1 bottle pine nuts (2, if you choose and I choose 2)
1 small bottle Citron
Rum to flavor (I sometimes use brandy or cognac)

Drain and mash chick peas through meat grinder or any other means at hand, if you have no grinder (I use a food processor). Add other ingredients listed above, mix all together thoroughly and place this batter in refrigerator overnight.

THE NEXT DAY:
9 eggs
5 cups flour
a pinch of baking powder
3/4 cup Mazola oil (I will use olive oil)

Mix the above ingredients into a batter of dough and kneed dough very thoroughly. Roll out very thin with a rolling pin. Cut out circles of dough with a regular water glass; fill bottom half with the filling and cover with another circle of dough, pressing ends of both with a fork, as you would the edges of a pie. Fry the cakes in Mazola or olive oil as you prefer. Set aside to cool. (Store, without confectioner's sugar or cinnamon or the pastry will be soggy.)

My note: The cut out dough remnants may be fried in oil (will look like Kruschiki or bow ties). Store pastry in plastic container, keep cool.

Douse generously with golden honey, sprinkle with small amount of cinnamon, confectioner's sugar when you serve, at table.

To the bakers in Ohio:
Don't despair, first and foremost, what oil did you use? My grandmother only used the finest imported olive oil, sparingly. She changed the oil frequently as the cinnamon will discolor the oil and the cookie dough. DRAIN WELL ON BROWN PAPER OR PAPER TOWELS UNTIL ALL OF THE OIL HAS BEEN ABSORBED.

Store separately from the confectioner's sugar and honey. I only put the cinnamon in the filling. Roll in confectioner's sugar and sprinkle with honey when you serve this dessert. I store in a cool place, usually at 30 degrees F. Have had a successful result every time. Good luck!

EJ Della Corte Raskopf