Collorelle

Pour the flour, sugar, lard and the vanillin powder in a bowl. Knead with your hands, adding water as needed, until you get a dough. a mixture Smooth, homogeneous, and soft. Check the consistency: the dough should be elastic and not dry, with no lumps or hard parts.

Gather the dough into a compact mass and place it in a bowl. Seal the container with the plastic wrap and let it rest overnight. After resting, the dough should be smoother and easier to work with, without feeling dry on the surface.

Finely chop the shelled and peeled almonds together with the sugar. Add the egg, the egg whites, brandy, lemon juice and grated zest, nutmeg, and cinnamon. Mix everything together by hand until you obtain a soft, smooth dough.

Transfer the filling to the refrigerator and let it rest overnight. Cover it to protect the surface. The next day, it should be firm but malleable, firm enough to be formed into cylinders without crumbling.

Lightly grease your hands with vegetable oil and shape the filling into regular cylinders about 1.5 centimeters in diameter. Cut out small snake-like strings and set them aside. Maintain a uniform thickness for even cooking.

Divide the dough into several pieces and roll them out using a pasta machine. Start at the first notch, then gradually thin it out, moving to the second, third, and finally the fourth. Make long, smooth strips, even enough to wrap the filling without breaking.

Place a cylinder of filling on the rolled out dough and roll it up until it's completely hidden. Cut medium-length pieces and join the two ends, forming small wheels. The seal should be tight, leaving no gaps.

Make three small cuts on the surface with a sharp knife. Use special tweezers, called "pizzichi," to create light decorative incisions. Work delicately and without piercing the dough; if desired, insert the diavolina into the cuts before baking.

Preheat the oven to 200°C (392°F) and bake the pasta for about fifteen minutes. Check the bottom: when it's golden brown, it's done. Keep the top pale, avoiding a deep browning that would make the pasta too dry.