Put the flour on the rolling board, pour the egg, lightly whipped, the oil, a glass of wine and a pinch of salt into the middle of the flour. Mix the flour to get a soft but not sticky mixture and leave it to stand for 30 minutes. Roll the pastry to a very thin sheet. Cut ribbon-shaped sheets 4 cm large and 15 cm long. Bend the two borders of the sheets and roll up the ribbon-shaped sheets to form small roses, linking the borders so that they do not untie while cooking. Heat the extravirgin olive oil in a large frying pan. Fry a few cartellate at time, the let the oil pour and put them on blotting paper.
Warm honey and sugar in a saucepan. Mix them with the almonds and cook on a low flame. Pour the honey syrup on the cartellate. Allow them to cool