Ingredients
For dough
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable oil
2/3 cup white wine
For filling
1/4 cup marmalade (e.g. orange)
1/2 cup finely chopped almonds. lightly roasted
Oil for deep frying
For decoration
about 1/8 cup icing sugar (optional)
Directions
For filling
Combine marmalade with chopped almonds (The resulting mixture should be thick and pasty).
For dough
Sift flour, sugar and salt together.
Combine oil and wine.
Mix dry ingredients and wet ingredients and work into a tender dough.
Knead for a few minutes.
Form into a bowl.
Wrap with plastic wrap and let the dough rest for about 1/2 an hour.
Using a rolling pin or pasta maker roll dough out to about 1/8 inch thick.
Cut into 3 inch rounds.
For making cuscinetti
Place about a 1 1/2 teaspoons on each round; place a matching round over each round and seal tightly using a fork or your fingers.
Allow to rest for about 1/2 hour.
Heat up oil.
Fry a few a time until golden.
Remove using a slotted spoon and drain on kitchen towels.
Can be served warm (without icing sugar) or at room temperature (with icing sugar).
Notes
The recipe in this entry was adapted from the one in "Italian Cookbook" by The Culinary Arts Institute (Chicago: Consolidated Book Publishers, 1977). Photo: Mary Melfi. | 
