Best Fregolata An Italian Crumb Cookie Recipes

FREGOLOTTA, ITALIAN CRUMB COOKIE

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• Place the almonds, cornmeal, flour, sugar, salt and cinnamon in a food processor and pulse together just until most of the almonds are finely chopped while leaving some coarsely chopped.
• Add the cold butter and pulse for a few seconds until combined.
• In a small bowl whisk together the egg yolks, vanilla and almond extracts and almond milk.
• Drizzle the egg yolk mixture over the almond and flour mixture.
• Pulse together just until the mixture has moistened and formed crumbs. (a few seconds)
• The mixture should look crumbly and moist, much like a crisp topping.
• Divide the mixture in half.
• Drop half the mixture by the teaspoonfuls, onto the prepared baking sheet and press the mixture lightly down to create a thin 8 inch round circle.
• Sprinkle the mini chocolate chips and the cranberries over the first layer.
• Repeat with the remaining mixture, drooping the crumbs by the teaspoonful over the chocolate chips and cranberries, distributing them evenly.
• Bake in preheated oven on the middle rack for 25 minutes, until golden brown around the edges.
• Remove from oven and let the cookie rest on the baking sheet for a few minutes so that the cookie firms up.
• When easy to handle, transfer the cookie to a cooling rack and let cool completely.
• Once cooled, sift the icing sugar over the fregolotta.
• When ready to serve place a few whole almonds underneath the middle of the cookie and smack the fregolotta in the center with the back of a wooden spoon.
• The cookie will crumble in several pieces and will then be ready to be devoured.

FREGOLATA, AN ITALIAN CRUMB COOKIE

Steps:

• Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
• Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.
• In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk.
• Add the extract.
• Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened (If needed add up to 1 more tablespoon of milk).
• Mixture should still be crumbly, but not dry, like a crisp topping.
• Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round.
• Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes.
• For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
• Cool on a rack until easy to handle.
• Slip the fregolata on the paper onto a rack to cool completely.
• When cool, sift confectioners' sugar over top.
• TO SERVE:.
• place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
• BAKERS TIP:
• Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.