Fregolata: Crumb Cookie (Italy)

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Agree with a previous reviewer that it seemed hard to break, and I think the 8-inch round reference in the directions isn't big enough. Probably would have come out less chewy and more crispy if I had gone with something closer to a 10 or 11-inch round.

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We are a cooking class of middle schoolers and thought this was a fun cookie to make. EVERYBODY loved this cookie. It was easy to make and the students said they would make these at home.

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my guess loved this cookie and so easy to make adds some fun to the table when you try to break the cookie!!!!!

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I love the rich complex flavors in this fun, crispy "audience participation" cookie. Yay Food Network Kitchens!

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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!

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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!

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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.

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do not like the idea of such a cookie.

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We really loved the taste and texture of this cookie! After reading the other review, I decided to bake the cookie in an 8" cake pan, sprayed and lined in parchement. I used the bottom of a measuring cup to smooth out the bottom layer. While it was still hard to break over the cup, by the time the family got done tearing it up it didn't matter!

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I made this simple cookie because it certainly seemed like a crowd pleasing show piece. It looked beautiful but, when it came time to break and serve...I couldnt break it.
Which leads me to believe, did I overbake it? I am certain I didnt because the cookie seemed a little chewy on the inside...so perhaps I undercooked it?
I am running with the idea that I made the cookie too thick. I will try it once more and, hopefully, it will work. I will also add a little more almond then the recipe calls for....
Curious what a little lemon zest would do as well.