pastry dough
flour	400 g
egg yolks	6
milk	6 dessert spoons
melted butter or lard	6 dessert spoons
sugar	3 dessert spoons
Dalmatian prošek or white wine	2 dessert spoons
vanilla sugar	a packet (two or three dessert spoons)
salt	a pinch
stuffing
sugar	300-350 g
egg whites	6
ground almonds	300-400 g
lemon peel
vanilla
rum
maraschino
grappa or slivovitz
ground nutmeg

1. Mix a soft dough and let it stand half an hour.
2. To prepare the filling: mix (don’t whip) the sugar with whites and mix into this the ground almonds, half of them having been toasted. Add the other ingredients.
3. Roll out the pastry thin and put a teaspoon of filling close to the edges, so that it can be covered with the rest of the pastry into a half moon, pinch with the fingers and cut with a pastry wheel and crimper.
4. Arrange the rafioli on a greased baking tin, prick with toothpick to obviate bubbles and bake at 150 °C, making sure they remain light in colour.
5. Brush the rafioli when baked with a brush soaked in grappa, then at once, turning them upside down, roll in crystal sugar and arrange on a plate.

tip The filling can be made with walnuts too or mixed walnuts and almonds. If walnuts are used, the maraschino is out – use rum instead