Pizza Dolce (Sweet Pizza)

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Pizza Dolce (Sweet Pizza)

 

In Guiliana Ascoli Vitali-Norsa's " La cucina nella tradizione

ebraica " , this recipe is described as an ancient one " Still in use

for all the familiar holidays "

The fruit-studded " pizza " is a speciality of the Jewish bakery in

Rome on Via Portico d'Ottavia, the main street of the city's ghetto.

It is rather dense and usually a little over baked, and quite dark

around the edges. Nonetheless, people love it. Actually, it is a

giant cookie, ideal with a cup of tea. The candied cherries are

optional because not too many people are fond of them. You might want

to add a little vanilla extract or grated lemon zest to the dough.

 

Makes 24 large cookies

 

1 cup (2 sticks) unsalted butter, margarine or olive oil

4 cups all-purpose flour

1 cup granulated sugar

¾ cup almonds

2/3 cup raisins, plumbed in 1 cup Marsala or other sweet wine,

drained, and in the spirit of thrift. The wine reserved for the dough

½ cup chopped candied citron, or part candied citron and part candied

lemon or orange peel

3 tablespoons candied cherries (optional)

Pinch of salt

Confectioners' sugar (optional)

 

Preheat an oven to 350 degrees F/180C/Gas Mark 4

 

In the bowl of a stand mixer fitted with the paddle attachment (or in

a food processor), combine the butter (margarine/olive oil) with the

flour and granulated sugar and beat until mixed.

Beat in the almonds, raisins, citron or citron and citrus/orange

peels, the cherries if using, and the salt. Add the reserved wine as

needed to form a soft dough.

Turn out onto a baking sheet and press into a 9-by-13-inch (approx

23x32 cm) rectangle.

 

Bake until golden, about 25 minutes.

Remove from the oven and cut into 24 stripes or lozenges while still

warm.

Transfer to a wire rack and sift a dusting of confectioner' sugar

over them if you like.

Store in an airtight container or cookie tin for up to a week. The

cookies taste better on the second, third, or fourth day, when the

flavours of the candied fruits and nuts have a chance to permeate the

dense dough.

 

Source: " Cucina Ebraica - Flavors of the Italian Jewish Kitchen " by

Joyce Goldstein, Chronicle Books, San Francisco