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Pizza di Beridde o pizza ebraica | Roman Jewish Sweet Pizza

Pizza di Beridde or sweet Jewish-Roman pizza

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Italiana
Servings 8 huge cookies

Ingredients
  

  • 70 g almond flour
  • 220 g all-purpose flour
  • 80 g sugar
  • 100 g peanut or sunflower seed oil
  • 50-70 g Marsala wine
  • raisins, previously soaked in hot water
  • toasted pine nuts
  • toasted almonds
  • cubes of candied citron
  • cubes of candied cherries

Instructions
 

  • Preheat the oven to the highest temperature it can reach, 400°F or above.
  • Stir together flours and sugar in a medium bowl.
    70 g almond flour, 220 g all-purpose flour, 80 g sugar
  • Add the oil to the bowl. Some say it should be lukewarm, but I don't think this makes a noticeable difference. Knead by hand, gradually adjusting the consistency of the dough by adding the white wine. You want to obtain a dough that is moist but not too sticky.
    100 g peanut or sunflower seed oil, 50-70 g Marsala wine
  • Add the dried and candied fruit until you feel the dough is sufficiently studded with goodies.
    raisins, previously soaked in hot water, toasted pine nuts, toasted almonds, cubes of candied citron, cubes of candied cherries
  • Prepare a 9x13-inch disposable aluminum baking pan and press the dough inside it. Score the dough with a knife, dividing it into 8 rectangles.
  • Bake the cookies until well baked both on the surface and the bottom, but still soft inside. To achieve a result visually more similar to the original, you can finish up the cookies with a minute under the broiler, but it's not strictly necessary.
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