In a very large mixing bowl, whisk the the oil, sweet vermouth, salt and sugar.

In a separate, very large mixing bowl, stir together the flour, orange zest and cinnamon. Create a pool in the center of the flour. Crack the eggs into the pool and beat them until they begin to absorb the flour.

Incorporate the wet ingredients into the flour, slowly folding them together. Kneed with your hands until the mixture is the consistency of a thick paste. Cover the bowl with a towel and let stand.

Heat 1 cup of the honey in a medium sized sauce pan over medium heat.

Stir in the Raisins, Crushed Walnuts and Jelly. Keep warm.

Preheat the oven to 375°F. Dust the counter with flour and add a large handful of dough.

Using the rolling pin, roll the dough evenly until it is fairly thin

Cut 3-4" circles out of the dough

Add 1 Tbsn of filling to each circle, fold in half and crimp closed with a fork

Bake on a greased cookie sheet (or Silpat) for 20 minutes or until the edges start to brown. Remove cookies and let cool

Dust the counter with flour and add a large handful of dough

Roll the dough into a pipe, about ½" in diameter

Cut on a slight angle into 1 ½ inch long, diagonal segments

Using the tines of a fork, push backwards on the dough to shape "gnocchi" with fairly deep grooves

Bake on a greased cookie sheet (or Silpat) for 20 minutes or until the edges start to brown. Remove cookies and let cool

After the cookies have cooled, add about 1" of honey to a medium sized saucepan over high heat. When the honey begins to boil, remove it from the burner and add a couple handfuls of cookies

Using a slotted spoon, stir and coat the cookies. Drain the excess honey and allow cookies to cool. Add more honey, reheat and repeat as necessary