Recipe: Calginini Fried Cookies (with chickpea filling)

CALGININI FRIED COOKIES

FOR THE DOUGH:
8 to 10 cups flour
10 eggs
10 tablespoons sugar
10 tablespoons oil
1 teaspoon Magic baking powder

FOR THE FILLING:
1 lb dry chickpeas (ceci)
1 teaspoon baking soda (for soaking chickpeas)
1 lb pine nuts (454 gr)
1 lb walnuts
1 lb almonds
2 cups finely grated white chocolate
2 cups finely grated chocolate (milk chocolate or dark...)
1 1/4 cups honey
4 oz sugar
(You can also add raisins or toasted pistachio nuts to mix and match you filling.)

Oil (for frying)

FOR DUSTING:
Regular table sugar (or dilute honey with a little water)

TO MAKE THE DOUGH:
Make dough night before and let it rest overnight, covered with a bowl on plastic bag.

TO MAKE THE FILLING:
Soak dry chickpeas in cold water overnight with 1 teaspoon baking soda.

The next day, change water and cook chickpeas. Remove froth when water boils and cook for 1 hour (Do NOT add salt or baking soda when cooking).

Meanwhile, roast walnuts and almonds in oven at 375 degrees F for 6-7 minutes (No preheating oven).

After the chickpeas have cooked for 1 hour, grind in food processor with the nuts to form a paste.

Mix the chickpea paste and remaining ingredients for the filling together in a big bowl.

Pass cookie dough in pasta maker machine to make sure it is soft for filling. (Roll sheets of dough fairly thin, like for ravioli.)

Put chickpea paste into a pastry bag or use a big spoon and fill dough. (Fill and cut as you would ravioli or into crescent shapes. Wet edges of dough with milk or egg white before sealing edges.)

Fry (deep fry) in hot oil over medium heat and place on tray with "Scott Towel" at bottom to absorb grease.

Sprinkle with regular sugar or honey diluted with a few drops of water as soon as they are fried.