In preparation for my upcoming trip to Rome, I’ve been researching the recipes of the Jewish Ghetto. Last year I was in Venice and enjoyed original delights from the Jewish Ghetto. Rome has a different spin on things! Here I have almost the original recipe for the most iconic Roman Jewish sweet. I took out the egg white and use cream of tartar instead. It’s a simple, delicious cookie-like dessert. In Rome it is served more deeply browned.
¾ cup extra-virgin olive oil
4 cups all-purpose flour
½ teaspoon salt
1 teaspoon cream of tartar
1 cup granulated sugar
¾ cup raisins soaked in 1 cup Marsala wine for 10 minutes (you can also use purple grape juice)
1/2 cup whole almonds, with skins
1/2 cup sliced almonds
1 cup candied chopped dried citron, or a combination of orange and lemon
½ cup pine nuts (Pignoli) (optional)
1/2 cup dried chopped apricots and/or golden raising (optional)
Preheat oven to 400 degrees.
Cover a jellyroll pan with parchment paper or a silicone baking mat.
Place the olive oil, flour, cream of tartar, salt and sugar into a large mixing bowl and mix.
Add the raisins and wine and mix with a wooden spoon or your hands. Add the nuts, raisin mixture with wine, candied fruit, and other dried fruit if using it, and mix with your hands until combined.
Spread onto the pan and shape into a large oval or rectangle, almost the size of the cookie sheet, about an inch and a half thick.
Pat to even out the top.
Bake for 25-30 minutes, or until browned but not burned.
To eat, break into pieces.