Dried Fruit and Honey Cookies are typical cookies made in Lazio, particularly in the province of Rome, especially during the Christmas season.
Honestly, I often make them throughout the year; they are too delicious.
I don’t usually like sweets with dried fruit, but I could eat these until I feel sick; they are absolutely delightful.
I learned to make them because my father is originally from Velletri (Rome), the area where most of these cookies are produced, and in some areas, they even add raisins and walnuts, but I don’t like that addition, so I make them as I propose here.
Traditionally, these cookies are very hard, so don’t be alarmed. However, I always add olive oil in the recipe to make them a bit softer, so if the texture doesn’t suit you, add more olive oil next time you make the recipe… you need strong teeth to eat them!
I offer you this delicious recipe and am sure that if you make it once, you’ll make it often.
Approx. 843 Kcal per serving

Difficulty: Easy
Cost: Expensive
Preparation time: 20 Minutes
Portions: 10 people
Cooking methods: Electric Oven
Cuisine: Regional Italian
Region: Lazio
Seasonality: Christmas

Ingredients to make Dried Fruit and Honey Cookies

2.2 lbs Wildflower Honey
1 glass White Wine (not too cheap)
2 1/2 cups Almonds
2 1/2 cups Hazelnuts
1 tsp Baking Powder
Grated zest of one lemon
to taste Vanilla, powdered or liquid
1 tsp Extra Virgin Olive Oil
4.6 lbs All-purpose Flour

Preparation of Dried Fruit and Honey Cookies

Mix all the ingredients until you obtain a homogeneous dough, then let it rest for a few minutes. Next, form logs and place them on the baking tray lined with parchment paper, bake in a preheated oven at 356°F.

Halfway through baking, about 10 minutes, take them out of the oven, slice them, spread the resulting cookies well, and bake again for another 10 minutes or so.

Baking time also varies depending on the size of the logs, of course.

The cookies will be quite hard, but that’s their uniqueness, and by adding olive oil, they will be more chewable for you.