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1
Preheat oven to 375 degrees F and grease a cookie sheet.
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2
In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid and stir to combine.
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3
Add the egg whites and 1/4 cup sugar and fold together.
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4
Roll the pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge.
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5
Spoon the filling over the pastry evenly, leaving 2 inches uncovered at 1end.
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6
Roll the pastry up like a jellyroll from south to north so it appears to be a thick pipe.
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7
Make a circle of the pipe by attaching the two open ends like a wreath.
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8
Brush with the beaten eggs yolks and sprinkle with the remaining sugar.
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9
Place on a cookie sheet and bake for 50 minutes.
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10
Allow to cool before cutting.
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11
Serve with Verduzzo wine.
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12
In a food processor, place 4 ounces butter, 1-teaspoon salt, and 2 1/2 cups flour and blend until texture of breadcrumbs.
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13
Slowly add ice water until dough comes together.
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14
Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator.
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15
This is called the pasta mixture.
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16
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board.
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17
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
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18
This is called the burro mixture.
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19
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
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20
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
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21
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
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22
If butter comes to surface, flour the spot heavily and continue working.
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23
Fold bottom third up and top third down to form a small package and turn 90 degrees clockwise.
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24
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
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25
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
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26
Remove and repeat the rolling-and-folding process 3 times.
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27
Allow 30 minutes refrigeration between each maneuver.
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28
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
