25 – 30 minutes
Stored covered at room temperature for up to 5 days
May be frozen
¾ cup extra virgin olive oil
1 large egg white
4 cups all-purpose flour
½ teaspoon salt
1 cup sugar
1 cup whole almonds
¾ cup dark raisins soaked in 1 cup sweet wine for ten minutes
½ cup dried apricots, chopped
1/2 cup pine nuts
¼ cup dried cranberries, chopped
½ cup golden raisins
Preheat oven to 400°F. Cover a large cookie sheet with parchment paper. Set aside.
Place the olive oil, egg white, flour, salt and sugar into a large mixing bowl and beat. Add the almonds, raisins and wine, apricots, pine nuts, cranberries and golden raisins, and mix with your hands until combined. You will have a dry dough. Dump onto your prepared cookie sheet and shape into a large oval or rectangle, squishing in the nuts and fruit so that they remain inside the dough. Pat down the top.
Bake for 25 to 30 minutes, or until well-browned. Let cool. Store at room temperature for up to three days, if it lasts that long.