Pizza Romana (Jewish Fruit Pie)

6 cups unbleached flour
1-1/2 cups sugar
1 teaspoon salt
1-1/2 cups unblanched almonds, coarsely cut up
3/4 cup pignoli (pine nuts)
1 cup dark seedless raisins
3/4 cup diced candied citron or mixed fruit peel
1-1/4 cups olive oil
1 cup dry white wine
1 tsp vanilla extract

Sift together flour, sugar and salt into large bowl. Add nuts and fruits and mix well. Add oil and mix just until ingredients are moistened. Add enough wine, mixed with the vanilla, to make a solid pastry dough.

Spread over an ungreased 12 x 18-inch baking sheet (jelly roll pan) with low borders, and flatten down to an even thickness.

With a long sharp knife, make cuts in the pastry, 6 length wise and 6 crosswise, to make 49 rectangles.

Bake in preheated 400 F/200 C oven for 30 minutes or until borders begin to brown very slightly. Remove from oven and let cool for awhile before transferring pieces to a cooling rack (it is very brittle when hot).

When thoroughly cool, store in a cookie jar where it will keep for several weeks.

From Edda Servi Machlin's second volume of "The Classic Cuisine of the Italian Jews."