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PIZZA EBRAICA

PIZZA EBRAICA

Adapted from Leah Koenig

  • 55g (1/3 cup) glacé cherries, cut in half
  • 55g (1/3 cup) chopped candied citrus peel
  • 120ml (½ cup) sweet red wine
  • 150 ml (⅔ cup(150) vegetable oil
  • 200g (1 cup) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 350g (2½ cups) plain flour, plus more for kneading
  • 70g (½ cup) unsalted roasted almonds, roughly chopped
  • 45g (⅓ cup) pine nuts
  1. Heat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper.
  2. In a small bowl, combine the glacé cherries, citrus peel, and wine and let sit for 10 minutes. Reserving the wine, drain the dried fruit.
  3. In a stand mixer (or using a handheld electric mixer and a large bowl), beat together the oil, sugar, vanilla, and salt at medium speed until well combined, 2–3 minutes.
  4. Add half of the flour and beat on low speed, scraping down the sides of the bowl as necessary, until incorporated. Beat in ¼ cup (60 ml) of the reserved wine, followed by the remaining flour, and beat until a firm but pliable dough comes together. If the dough looks dry or crumbly, beat in a little more of the wine, 1 tablespoon at a time until the desired consistency is reached – do not let the dough get too wet. Add the cherries, citrus peel, almonds, and pine nuts and beat at low speed until combined.
  5. Turn the dough out onto a flat, lightly floured surface and knead with your hands several times to make sure the fruit and nuts are fully incorporated. Pat the dough into a large rectangle ½ inch thick. Using a sharp knife, cut into rectangular or square pieces, then use a spatula to transfer them to the prepared baking sheets. Keep rolling and cutting until all the dough is used up.
  6. Bake, rotating the front of the pan to back halfway through until browned, 15 – 20 minutes (they might still feel a bit soft but will firm up as they cool). Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.