Pizza Ebraica

Double Chocolate Chip Cookies
January 24, 2014
Baklava Hammantaschen
March 13, 2014



Prep Time:

10 minutes

Cook Time:

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

Preparation Directions

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.