Start by preparing the pastry dough to line the filling of walnuts and honey. Pour the flour and the sugar on a pastry board and gradually add the white wine and the olive oil, stirring constantly. Knead for about 5 minutes until a smooth and stiff dough is formed, then wrap in cling film and set aside in the refrigerator.

Now make the filling. Pour the honey into a saucepan and bring to a rapid boil over medium heat. Let it boil for 3 minutes, then add the spices, the orange zest and the chopped walnuts and stir over medium low heat for 5 minutes. Remove the saucepan from the heat and continue to stir until you can easily handle the filling.

Divide the filling into 6 equal portions and with the help of a pinch of flour roll each portion into a long cylindrical sticks.

Take the pastry dough from the refrigerator, divide into 6 equal portions and with the help of a rolling pin and some flour roll out each piece to form a strip that can easily wrap the filling of walnuts and honey.

Wrap the dough around the filling, covering it completely. Pinch the ends closed.

Place the sfratti on a baking pan lined with parchment paper with the seam sides down.

Preheat the oven to 190°C (375°F) and bake the sfratti for about 20 minutes, until they just begin to colour.

Wrap the sfratti in foil and wait until they are completely cool to cut into diamonds.

Cut them just before serving them, perhaps with a glass of vin santo or another sweet wine.

They will keep for several weeks: they taste actually better after they have been allowed to age for a few days.