1 1/2 c. ground candied fruit
(or)
1 1/2 c. ground candied cherries
1 c. chopped walnuts
4 1/2 c. flour (more or less depending on texture and moisture)
extra filberts or almonds, finely chopped
1 egg yolk with water wash
Add 2 cups or a little more of the flour and extracts.
Mix most of the rest of the flour with the fruits and nuts until all the fruit is separated. You may not need all the flour. Then add to the dough. Mix well.
Note: If still too crumbly, you can add a touch of water, but not too much - it will make the dough "tuff".
With hands, form part of the dough into a roll about 7 inches long and 1 1/2 inches in diameter. Brush cookie log with a little bit of egg wash and roll in finely chopped filberts or almonds.
Roll in wax paper and refrigerate over night.
Oven preheated to 350 degrees F
Cut into slices, brush with egg yoke wash, and bake until golden. (may be better to overcook). Easiest to cook on sheets covered with baking parchment paper. These cookies are more crispy than soft