Fregolata: Crumb Cookie (Italy)

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (8)

Cook Time:
30 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 1 hr 15 min

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Ingredients

1 tablespoon unsalted butter, softened
2/3 cup whole unblanched almonds, toasted (about 3 ounces)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
2 large egg yolks
1/2 teaspoon almond extract
1 to 2 tablespoons whole milk
Confectioners' sugar

Directions

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.

Busy baker's tips: 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.

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Comments & Reviews

recipe Fregolata: Crumb Cookie (Italy)
margaret marlton, NJ 11-08-2009
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mmmmmmmm gooood!
Rated: 5 stars out of 5

my guess loved this cookie and so easy to make adds some fun to the table when you try to break the cookie!!!!!
recipe Fregolata: Crumb Cookie (Italy)
Lynn Brooklyn, NY 12-10-2008
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most delicious
Rated: 5 stars out of 5

I love the rich complex flavors in this fun, crispy "audience participation" cookie. Yay Food Network Kitchens!
recipe Fregolata: Crumb Cookie (Italy)
Anonymous 07-28-2008
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Yummy and easy
Rated: 5 stars out of 5

There are very few ingredients, so this is pretty easy. I served it just today at an event at my house and it was a big hit.... The first one I made I left in the oven like the directions suggest for a crispy cookie and it was difficult to break apart and a little over done. I guess I left it in too long. The second one I took out right away, and it was a little chewy and better, though it didn't break when you struck it - it just sort of bent. But regardless, it was fun and different and yummy!Read more
recipe Fregolata: Crumb Cookie (Italy)
ROSEMARIE columbus, OH 12-23-2007
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Fun cookie for the Buffet
Rated: 5 stars out of 5

This is a very tasty traditional Italian cookie for the buffet. You do not lay it on a flat surface but place a whole almond... or very small demitase spoon centered underneath it,which raises the cookie a bit from the table. The fun part is striking the cookie to break off a chunk to eat, if you so desire. Enjoy!Read more
recipe Fregolata: Crumb Cookie (Italy)
jerry plainfield, IL 12-22-2007
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Tasted good, but...
Rated: 3 stars out of 5

Good flavor but impractical and not worth the effort as a Christmas cookie, in my opinion. I make all 12 and put them... together in tins to give as gifts. This doesn't lend itself well to a cookie whose recipe makes one large cookie. Perhaps making them smaller using the bottoms of muffin pans to shape them would work better.Read more
recipe Fregolata: Crumb Cookie (Italy)
Anonymous 12-21-2007
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italy cookies you hit with a spoon
Rated: 3 stars out of 5

do not like the idea of such a cookie.