On a clean, dry work surface add the flour, add the oil, cinnamon and knead a bit ‘at a time with the pre-heated wine with sugar. Kneaded long and after obtaining a smooth and firm dough divide it into small pieces.
With l ‘aid of a machine, roll each piece into thin sheets (from # 1 to # 5) Since each puff, obtained with a toothed wheel of the strips about 1.5 to 2 cm. Close the ends by pinching with your fingers at intervals, getting so many cups. Then gently rolled band, thus obtaining a rose.
When you have completed all cartellate, lay them on multiple trays and leave them to dry for several hours (must dry out).
Fry a little ‘time cartellate in a large nonstick skillet with hot oil. Turn them often and remove them when they become golden and crisp, transferring them on a paper towel.
In a saucepan pour the cooked wine, bring on moderate and when they will be boiling in flame, turn the heat down to low and immerse cartellate a bit ‘at a time, paying attention to the direction. Before the smooth side and then the side with the cups, thus making the vincotto the farcirà perfectly.
Then transfer them to an appropriate dish and completatele scagle with chopped hazelnuts or almonds.