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Italian Almond Crumb Cookie (Fregolotta)
Fregolotta, a Venetian cookie akin to buttery streusel topping, takes its name from “fregola,” the Italian word for “crumb.” The sweet gets its name not only from the pebbly, crumby appearance of the unbaked mixture, but the cookie also is broken into rustic shards or coarse crumbs for serving. Offer pieces of fregolotta alongside coffee, tea or dessert wine, or crumble it onto bowls of ice cream. In an airtight container, leftovers will keep for up to a week.
4 to 6
Servings
50 minutes
25 minutes active, plus cooling
Ingredients
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1¼
cups whole almonds
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3
large egg yolks
Directions
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01Heat the oven to 350°F with a rack in the lower-middle position. Place the almonds in a 9-by-13-inch metal baking pan and toast in the oven until lightly browned, 5 to 7 minutes, stirring once. Transfer the nuts to a cutting board and cool; reserve the pan and leave the oven on. Meanwhile, in a small bowl, whisk together the egg yolks and milk.
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August 30, 2023
Great recipe
A very easy and delicious recipe. But I don’t understand why you don’t use weights in ounces for those of us past volume measurements - which is most of us these days.
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