Imagine a cookie that breaks all the traditional rules - crumbly, rustic, and utterly delightful! The Fregolotta is not your ordinary sweet treat, but a traditional Italian delicacy that will transport your taste buds straight to the charming kitchens of Northern Italy. With its unique texture that's somewhere between a cookie and a crumble, this dessert promises a culinary adventure that's both simple and extraordinary. Get ready to fall in love with a cookie that's as unpretentious as it is delicious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almonds, ground
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, ground almonds, sugar, baking powder, and salt. Mix these dry ingredients thoroughly.
- In a separate bowl, cream the softened butter until smooth and light. Add the egg and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a crumbly dough forms. The texture should be similar to coarse sand, but able to hold together when pressed.
- Transfer the crumb mixture to the prepared baking sheet, spreading it evenly and pressing it gently to create a rustic, uneven surface.
- Bake in the preheated oven for 25 minutes, or until the edges turn golden brown and the top looks slightly crisp.
- Remove from the oven and let cool completely on the baking sheet. The cookie will firm up as it cools.
- Once cooled, break or cut the fregolotta into irregular pieces, maintaining its traditional rustic appearance.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- • Use room temperature butter for the smoothest, creamiest base • Don't overmix the dough - a crumbly texture is key to authentic Fregolotta • Toast your ground almonds lightly before mixing for enhanced nutty flavor • Press the mixture gently on the baking sheet to maintain its rustic appearance • Allow the cookie to cool completely for the perfect crisp texture • For variations, try adding lemon zest or replacing almonds with pistachios • Use a sharp knife or break by hand for that traditional irregular shape • Store in a cool, dry place to maintain its delightful crunch
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 40mg
