From Sandragina Ebben
Fregolotti is a giant break-apart cookie from the Veneto region. It starts as a pile of buttery crumbs, but after baking is like a big shortbread cookie.
- 1 c. almonds, toasted and finely ground
- 2 2/3 c. flour
- 1 c. sugar
- 1 c. plus 2 Tbsp. unsalted butter
- 1 tsp. grated lemon peel
- pinch of salt
- 2 Tbsp. lemon juice
- 1 Tbsp. Amaretto or brandy
Mix nuts, flour, and sugar.
Using a pastry blender, work in the butter until the mixture forms uniform crumbs.
Sprinkle lemon juice and Amaretto over mixture and toss together lightly with a fork until blended. Mixture should be crumbly.
Lightly spread mixture into a buttered and floured 12-inch round pan with 1-in. high sides. Do not press into the pan.
Bake at 350F until browned, 50-60 minutes.
Let cool on a rack.
Break into delicious chunks before eating.