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1
To make the filling: Soak the chestnuts overnight.
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2
The next morning, drain, and remove as much of the black skin as possible.
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3
In a medium saucepan, in water to cover, boil the chestnuts until soft, drain, and pat dry.
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4
In a food processor grind the chestnuts to a fine meal-like texture.
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5
In a large bowl, blend the chestnuts with the honey, cocoa, liqueur, rum, almonds, cinnamon, allspice, vanilla extract, sugar, and orange zest with wooden spoon until mixture resembles ravioli filling.
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6
Taste and season to your liking.
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7
Refrigerate at least 1 hour or up to 2 weeks.
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8
To make the dough: In food processor, pulse together the flour, baking powder, sugar, and lard until it resembles a coarse meal.
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9
Add the eggs one at a time, pulsing after each addition.
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10
Turn the dough out onto a floured board.
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11
Knead until blended and smooth.
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12
Divide the dough into pieces and roll it out until it is very thin, just like a pasta dough for ravioli.
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13
(A pasta machine works great for this.)
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14
Use a 3 inch fluted cutter to cut circles from the dough.
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15
Fill the center of each circle with a heaping demitasse spoon of the filling.
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16
Use a small pastry brush to brush water around edges, then fold the dough over the filling, and press to seal.
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17
(If desired, press the edges with a fork for a better seal).
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18
Repeat with all the dough and filling.
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19
In heavy-bottomed pot, heat a couple of inches of oil until it registers 350 degrees F on a deep-frying thermometer.
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20
Fry the pastries, in batches, until a light golden color.
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21
Remove with a slotted spoon and drain on paper towels.
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22
In a large saucepan, heat 1/2 pound honey and cooks until melted and thin.
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23
Add the cookies to honey, toss, and turn out onto a rack over a sheet pan.
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24
Sprinkle the tops of the warm pastries with confectioners' sugar and cinnamon.
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25
Store in an airtight container in a cool place up to 2 weeks.
