Carnival candies

put all the ingredients in the mixer adding the wine a little at a time. The mixture must reach a good degree of compactness. Wrap the dough in a transparent film and let it rest in the fridge for 2 or 3 hours. In the meantime, mix the ricotta with the Cascina San Cassiano chestnut cream. Roll out the dough and divide it into many rectangles of the desired size, calculating that it will then be the definitive size of the candies, and in the center place a generous teaspoon of cream. Close “to form a caramel”, place in a pan, polish with a little milk and sprinkle with brown sugar. Bake at 180 °C for about half an hour. When cooked, allow to cool and sprinkle with icing sugar. The candies will be so crunchy outside, thanks to the corn flour, and soft and tasty in the filling.