Fregolotti

FregolottiFrom 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.

(Serves 6-8)

  • 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.

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