preparing the dough
* In the bowl of a food processor fitted with a metal blade, place flour, sugar, baking powder, and salt.
* Add the butter and pulse until the mixture is fully incorporated but still inconsistent.
* Add the eggs and continue to run the blade until the dough is fully combined and has a shape as a ball.
* Wrap the pasta dough in plastic and put in the refrigerator.

Preparing the filling
* Place the almonds in a food processor fitted with a metal blade. * Run the blade until the almond is finely ground.
* Add honey and run the blade until formed a smooth paste. Transfer to a bowl.
* Preheat oven 350 F.
* Remove the dough from the refrigerator and place on a work surface. Cut it in four pieces.
* Place each piece on a floured surface and using a rolling pin flatten to a square about 12 inches by 12 inches.
* Cut the square in strips about 1 1/2 inch (4 cm) wide and 12 inches long.
* Place the filling in the middle of each strip of dough, and then close it folding the dough on itself.
* Cut the folded strips in 4 inches (10 cm) pieces. Twist the cookies once.
* Transfer to cookie sheets covered with parchment paper. Bake for about 15 minutes or until golden.
* Before serving drizzle some honey on the cookies and spread with sliced almonds.
Fasciatelle - Sicilian Almond Filled Cookies
for the pasta frolla
* 4 cups all purpose flour
* 2/3 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon salt
* 16 tablespoons unsalted butter, cold diced
* 4 eggs

for the almond filling
* 12 oz (300 gr) whole unblanched almonds
* 1 cup honey
* 1/2 teaspoon ground cinnamon

for finishing
* honey
* 2 oz (60 gr) toasted sliced almonds