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Italian Almond Crumb Cookie (Fregolotta)

4 to 6 Servings

50 minutes 25 minutes active, plus cooling

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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


50 minutes

25 minutes active, plus cooling


  • cups whole almonds

  • 3

    large egg yolks


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Adriana S.
March 4, 2024
Very nice
I used a 9X13 sheet pan, but they came out more like a soft cookie. Still delicious. Any suggestions?
Sarah R.
December 8, 2023
Perfect accompaniment to coffee
I think I may have just over-mixed it, and I found it difficult to get it into an even layer without working the batter even more. I also don’t own a metal baking pan, so I used glass. The cookies came out a bit chewy in the middle, which I don’t think was supposed to happen. I suspect that with better technique (and proper equipment) these cookies could be amazing. They paired perfectly with our morning coffee, though.
Gail W.
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.
Ellen P.
March 4, 2024
Tasty but Tricky
Very tasty, but had a hard time spreading the dough without compacting, so the cookies were thicker than I think they should be. Is there a trick? Might a sheet pan allow more surface area to spread them out?