* Preheat the oven 325 F (180 C). In a bowl combine the flour, the ground almonds, and the yeast. * Add the butter and mix it with your hands to form a inconsistent mixture. * Add the lemon and orange zest, sweet wine, beaten eggs, candied peel, chopped almonds, cinnamon and nutmeg. * Mix well with your hands to form a soft dough. If the dough is too dry add a little quantity of water or wine. * Transfer to a work surface and knead very briefly with a very small amount of flour, until is not too sticky anymore * Cut from the dough small pieces approximately 2 inches (5 cm), and roll them into sticks about 1/2 inch (15 mm) wide. * Shape each stick as a small doughnut shape, overlap the ends. Transfer the doughnuts to oven pans or baking sheets lined with parchment paper. Brush the surface with egg brush. * Bake for about 20 minutes or until golden. Finish with powdered sugar.
makes about 24 * 12 oz (300 gr) all purpose flour * 6 oz (200 gr) ground almonds * 6 oz (180 gr) sugar * 1 tablespoon (14 gr) baking powder * 1 1/2 oz (35 gr) unsalted butter, diced * grated rind of 1 lemon * grated rind of 1 orange * 1/2 cup (120 cc) white sweet wine (substitute with water if necessary) * 2 eggs, lightly beaten, plus 1 for egg wash * 5 oz (150 gr) candied peel, chopped * 5 oz (150 gr) whole almonds, chopped * 1 teaspoon cinnamon, ground * pinch of grated nutmeg * powdered sugar, for finishing
