-
1
To make the dough:
-
2
In a bowl, combine the flour, sugar, and salt.
-
3
Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal.
-
4
Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball(The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together).
-
5
Divide the dough in half and flatten each half into a disk.
-
6
Cover with plastic wrap and refrigerate for 1 to 2 hours.
-
7
To make the filling:
-
8
Pour the honey into a heavy-bottomed saucepan over medium-high heat.
-
9
Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes. Add the nuts, citrus zests, and pepper and simmer for 10 minutes.
-
10
Remove from the heat and let cool until you can touch the mixture without burning yourself.
-
11
Dust the counter(or chilled pastry board) with bread crumbs(you can substitute flour). Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long (work quickly as the mixture sets up fast).
-
12
To make the cookies:
-
13
Preheat oven to 375u00b0F.
-
14
Butter 1 or 2 baking sheets or line with parchment paper.
-
15
On a lightly floured board, divide the dough into 6 equal pieces.
-
16
Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long.
-
17
Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste.
-
18
Cut into finger-length cookies and place on the prepared baking sheet(s).
-
19
Brush the sticks with the egg wash glaze. Bake until golden, about 20 minutes. Transfer to a rack to cool.
-
20
These keep well in an air-tight tin.
