Procedure:
Sift the flour into a mixing bowl. Form a well and add a ¼ cup of castor sugar, 3 tablespoons of olive oil, 250ml white wine, a pinch of salt and enough water to obtain a consistent mix.
Preheat your oven to 180C. Roll out your dough with a rolling pin until you have a thin layer of pastry.
Cut the pastry in strips, 10cm wide. Spread some patisserie cream on the strips and a dollop of black cherry preserve. Fold the pastry over leaving a border of at least 6-7cm. With a cutting tool shape the biscuits into half moons or little bundles.
Coat the bocconotti with a wash of beaten egg and bake for 20 minutes.
These can be served either tepid or cold.

This recipe, courtesy of "Peccati di Gola- 2002 - Effe Edition