Pizza Dolce Romana
Nut and Raisin Pastries
- 3 1/3 Cups Flour
- 1/2 Cup Sugar
- 8 oz. Unsalted butter softened
- 5-8 Tbsp. White wine sweet
- 1/3 Cup Pine nuts
- 1/3 Cup Slivered almonds
- 1/3 Cup Raisins
- 1/3 Cup Candied citrus peel chopped
- Confectioners' sugar
Mix flour and sugar in a large bowl and work into a soft dough with the butter.
Add just enough wine, one tablespoon at a time, to make a dough that holds together.
Work in almonds, raisins, and citrus peel.
Shape into little round cakes, about 2 1/2 inches in diameter, pressing mixture firmly between your palms.
Place on oiled baking sheets, bake in preheated 325°F (160°C) oven for 25-30 minutes. They will be soft and hardly colored but they will firm up as they cool. Sprinkle with confectioners' sugar.