Combine the “00” flour, semolina, and sugar in a large bowl, then make a well in the middle. Pour in the water and use a fork, then your hands to incorporate the water. Knead until smooth. Pinch in the lard and knead until it is incorporated and the dough is smooth and supple, about 5 minutes more. Wrap the dough in plastic wrap and set aside for 30 minutes.

Combine the sapa and orange zest in a medium pot over medium-low heat. Stir in the ground almonds and semolina. Cook, stirring continuously, until the mixture becomes at hick paste. Remove from the heat and let cool.

Halve the dough. On a lightly floured surface, roll out one piece into a rectangle that is roughly 1/16-inch thick. Alternatively, pass the dough through a pasta machine until you reach the thinnest setting and the dough sheet.

Using a fluted pastry cutter, cut the dough into four 3-inch-wide by 12-inch-long strips. Repeat with the remaining dough.

Transfer the filling to a pastry bag fitted with a ½-inch-wide tip. Pipe the filling lengthwise along the center of each strip of dough. Fold the dough in half, then position it so the filling is closest to the table and the edges are facing upward. Pinch the dough around the filling every 1½ inches. Fan out the dough in the spaces between the pinches, revealing the filling. Shape the dough into a spiral.

Lay the shaped cookie on the prepared baking sheets and repeat with the remaining dough and filling.

Bake until the dough just starts to take color, about 15 minutes. Set aside to cool completely before eating or storing. The cooled cookies will keep in a sealed container at room temperature for up to 5 days.

Heat the grape juice in a medium saucepan over low heat. Simmer until it reaches the thickness of molasses, about 5 hours. Set aside to cool before using. The cooled sapa will keep in a sealed container in the refrigerator for up to 2 weeks.