Adapted from Leah Koenig
- 55g (1/3 cup) glacé cherries, cut in half
- 55g (1/3 cup) chopped candied citrus peel
- 120ml (½ cup) sweet red wine
- 150 ml (⅔ cup(150) vegetable oil
- 200g (1 cup) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 350g (2½ cups) plain flour, plus more for kneading
- 70g (½ cup) unsalted roasted almonds, roughly chopped
- 45g (⅓ cup) pine nuts
- Heat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper.
- In a small bowl, combine the glacé cherries, citrus peel, and wine and let sit for 10 minutes. Reserving the wine, drain the dried fruit.
- In a stand mixer (or using a handheld electric mixer and a large bowl), beat together the oil, sugar, vanilla, and salt at medium speed until well combined, 2–3 minutes.
- Add half of the flour and beat on low speed, scraping down the sides of the bowl as necessary, until incorporated. Beat in ¼ cup (60 ml) of the reserved wine, followed by the remaining flour, and beat until a firm but pliable dough comes together. If the dough looks dry or crumbly, beat in a little more of the wine, 1 tablespoon at a time until the desired consistency is reached – do not let the dough get too wet. Add the cherries, citrus peel, almonds, and pine nuts and beat at low speed until combined.
- Turn the dough out onto a flat, lightly floured surface and knead with your hands several times to make sure the fruit and nuts are fully incorporated. Pat the dough into a large rectangle ½ inch thick. Using a sharp knife, cut into rectangular or square pieces, then use a spatula to transfer them to the prepared baking sheets. Keep rolling and cutting until all the dough is used up.
- Bake, rotating the front of the pan to back halfway through until browned, 15 – 20 minutes (they might still feel a bit soft but will firm up as they cool). Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
