\u2154 cup vegetable oil such as sunflower (160 ml)
\u2153 cup dry white wine 80 ml
1\u00bd cups all-\u200bpurpose flour plus more for shaping (210 g)
1 cup almond flour 100 g
1 cup granulated sugar 200 g
\u00bd teaspoon kosher salt
\u00bd cup unsalted roasted almonds left whole or very roughly chopped (70 g)
\u00bc cup pine nuts 30 g
\u00bd cup dark raisins soaked in warm water for 5 minutes and drained well (70 g)
\u00bd cup candied cherries roughly chopped, or dried cherries, soaked in water for 5 minutes, drained, and roughly chopped (75 g)
\u2153 cup candied citron or candied orange peel roughly chopped (40 g)<\/p>\n\n\n\n
Instructions <\/p>\n\n\n\n
Preheat the oven to 375\u00b0F (190\u00b0C). Line two large baking sheets with parchment paper.
Whisk together the vegetable oil and wine in a large bowl, until combined.
Whisk together the all-\u200bpurpose flour, almond flour, sugar, and salt in a medium bowl. Add the dry ingredients to the oil mixture in a few stages, stirring until a soft dough forms. Add the almonds, pine nuts, raisins, cherries, and candied citron and, using clean hands, knead them into the dough. It will look like too many mix-\u200bins for the amount of dough, but keep kneading until mostly incorporated. It\u2019s okay if a few of the mix-\u200bins are still falling out of the dough.
Turn the dough out, divide into 2 equal portions, and place one portion in the center of each prepared baking sheet. Lightly flour your hands, then pat and press the dough into rectangles about 8 x 4 inches (20 x 10 cm) and \u00be inch (1.9 cm) thick. Using a floured bench scraper or knife, slice each rectangle crosswise into 5 brick-\u200bshaped pieces. (It can be tricky to cut through whole almonds, just do your best and pat the pieces back together as necessary.) Gently nudge the pieces away from one another on the baking sheet, leaving about \u00bd inch (1.25 cm) space between the cookies.
Bake, rotating the pans back to front and bottom to top halfway through baking, for 20 to 25 minutes, until the cookies are a few shades darker on top and quite browned (almost burnt) around the edges. The cookies will still feel soft on top, but they will firm up as they cool.
Remove the baking sheets from the oven and set on wire racks to cool for about 10 minutes, then transfer the cookies to the racks to cool completely.
Serve the bars as is or break into smaller pieces, if desired. The cookies can be stored, in an airtight container, in the fridge for up to 1 week, or in the freezer for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients:- \u2154 cup vegetable oil such as sunflower (160 ml)\u2153 cup dry white wine 80 ml1\u00bd cups all-\u200bpurpose flour plus more for shaping (210 g)1 cup almond flour 100 g1 cup granulated sugar 200 g\u00bd teaspoon kosher salt\u00bd cup unsalted roasted almonds left whole or very roughly chopped (70 g)\u00bc cup pine nuts 30 g\u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":49,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dry-fruit-pizza"],"jetpack_featured_media_url":"https:\/\/workhouse.sweetdishy.com\/wp-content\/uploads\/2024\/03\/nutbar.jpg","_links":{"self":[{"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/posts\/195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/comments?post=195"}],"version-history":[{"count":1,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/posts\/195\/revisions"}],"predecessor-version":[{"id":196,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/posts\/195\/revisions\/196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/media\/49"}],"wp:attachment":[{"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/media?parent=195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/categories?post=195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/workhouse.sweetdishy.com\/index.php\/wp-json\/wp\/v2\/tags?post=195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}