Fregolata, an Italian Crumb Cookie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 tablespoon unsalted butter, softened
- 2⁄3 cup whole unblanched almond, toasted (about 3 ounces)
- 2⁄3 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 teaspoon fine salt
- 1⁄4 teaspoon ground cinnamon
- 2 large egg yolks
- 1⁄2 teaspoon almond extract
- 1 -2 tablespoon whole milk
- confectioners' sugar
directions
- Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
- Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.
- In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk.
- Add the extract.
- Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened (If needed add up to 1 more tablespoon of milk).
- Mixture should still be crumbly, but not dry, like a crisp topping.
- Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round.
- Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes.
- For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
- Cool on a rack until easy to handle.
- Slip the fregolata on the paper onto a rack to cool completely.
- When cool, sift confectioners' sugar over top.
- TO SERVE:.
- place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
-
BAKERS TIP:
- Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.
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