Soak the raisins in the white wine for 15-20 minutes to plump them up. Drain the raisins, keeping the wine and set both aside.

Preheat the oven to 250 C/480 F.

Using a stand mixer with the paddle attachment, mix the flours, sugar and salt until combined. You may do the entire process by hand if you don't have a mixer.

Next, add the oil in a thin stream until the mixture is a bit crumbly.

Slowly add about ¾ of the wine until the dough is moist and holds together. Add more or all of the wine little by little to get the correct consistency, keeping in mind that the dough should not be sticky. You might not need all of the wine.

At the lowest speed, add the raisins, candied fruit and nuts. Stir only until combined.

Line a sheet pan with parchment paper and place the mixture on the parchment. Form a rectangle just over an inch high and approximately 9 ½" x 7" (24 cm x 18 cm). Cut the rectangle in half crosswise and then lengthwise into 4 equal rows, forming 8 large cookies. With a chef's knife, lightly score the cookies ⅛" (3 mm) deep in ⅓" (8 mm) intervals on the top of all of the cookies, crosswise. Slightly separate the cookies and smooth all of the sides and edges. Each cookie should be about 5" x 1 ½" (13 cm x 4 cm).

Bake for 10 minutes on the lowest shelf, then switch to the top shelf for another 7-10 minutes. You want the cookies to be crunchy and slightly burned on the outside and very moist and tender on the inside. If the raisins look completely burned, that's what you're going for! Let cool completely and enjoy with espresso or tea.