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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.
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.
Reviews
February 26, 2023
Easy to prepare but didn't care for it
This was easy to make and although I followed the instructions exactly as written there were issues. First, I should have used parchment paper in the pan because the entire thing stuck to it and I had a really hard time getting it out. I did use non stick cooking spray but it was ineffective in this case. I finally got it out and the taste was okay but the next day they were hard as a rock. Bottom line would not make this again.
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