writejudi's Notes:
1/2 pound peeled whole almonds Ask a question about this ingredient
1/4 pound pine nuts Ask a question about this ingredient
1/4 pound toasted walnut halves Ask a question about this ingredient
1/4 pound candied orange peel Ask a question about this ingredient
1/2 pound yellow raisins Ask a question about this ingredient
2 tablespoons orange blossom honey Ask a question about this ingredient
2 tablespoons apricot jam Ask a question about this ingredient
2 tablespoons melted unsalted butter Ask a question about this ingredient
2 teaspoons vanilla Ask a question about this ingredient
3 large egg yolks Ask a question about this ingredient
1/4 cup Sambuca Ask a question about this ingredient
1/2 pound Amaretto cookies Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup unsalted butter Ask a question about this ingredient
1 cup white sugar Ask a question about this ingredient
4 cups unbleached all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
powdered sugar for dusting Ask a question about this ingredient
In the food processor, pulse the nuts and amaretto cookies until they are coarsely ground. Put in large bowl.
Ask a question about this stepAdd the orange peel, raisins, jam, honey, melted butter, vanilla, egg yolks, salt and Sambuca. Mix very well and set aside.
Ask a question about this stepMake the crust. In clean food processor bowl, cream the butter and sugar.
Ask a question about this stepGradually add the flour and baking powder and pulse until incorporated.
Ask a question about this stepMix in eggs, one at a time until the pastry is smooth.
Ask a question about this stepPut in bowl, cover with plastic wrap and chill for one hour.
Ask a question about this stepReserve 1/4 of the pastry and pat the rest into the bottom and sides of an ungreased large pizza pan (no holes on the bottom!) or into an ungreased jellyroll pan approximately 10" x 15".
Ask a question about this stepSpread the fruit and nut filling in the pastry-lined pan.
Ask a question about this stepTake the remaining dough and divide into six pieces. Working quickly, roll each piece in your hands into a long roll and form a criss-cross pattern over the filling.
Ask a question about this stepGently attach each strip to the pastry at the edge of the pan and crimp the edges into whatever design you prefer.
Ask a question about this stepBake in a preheated 350˚ oven for 30 minutes. Remove and let cool. Dust with powdered sugar.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
What a great group of ingredients for late winter/early spring! and made for a crowd for Sunday dinner (already in my imagination but haven't tried it yet). Thanks!