This recipe was easy and so delicious, with a great texture and flavor. I did add a bit more flour to compensate for my well-sauced—uh, I mean well-soaked—fruit selection (which added more moisture), just as one would adjust any yeast bread recipe for each situation. Butter and ordinary confectioner's sugar were perfect on this and lasted until it was consumed (within a few days). I made it without almond paste and it was still fine—personally, I would prefer it with almond paste (more traditional, I suppose!), but some who would be eating it don't like almond paste (hard to imagine but true!). This stolen was so much better than the dry ancient ones sold in stores and shipped all over during December. Will be making it again (with almond paste this time!).

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