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Italian Almond Crumb Cookie (Fregolotta)
Fregolotta is a Venetian cookie akin to buttery streusel topping. The cookie baked into a slab and allowed to cool before it is broken into rustic shards or coarse crumbs for serving. pieces of fregolotta alongside coffee, tea or dessert wine, or crumble it onto bowls of ice cream. In an airtight container, leftovers will keep for up to a week.
4 to 6
Servings
50 minutes
25 minutes active, plus cooling
Ingredients
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1¼
cups whole almonds
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3
large egg yolks
Directions
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01Heat the oven to 350°F with a rack in the lower-middle position. Place the almonds in a 9-by-13-inch metal baking pan and toast in the oven until lightly browned, 5 to 7 minutes, stirring once. Transfer the nuts to a cutting board and cool; reserve the pan and leave the oven on. Meanwhile, in a small bowl, whisk together the egg yolks and milk.
Reviews
March 4, 2024
Very nice
I used a 9X13 sheet pan, but they came out more like a soft cookie. Still delicious. Any suggestions?
December 8, 2023
Perfect accompaniment to coffee
I think I may have just over-mixed it, and I found it difficult to get it into an even layer without working the batter even more. I also don’t own a metal baking pan, so I used glass. The cookies came out a bit chewy in the middle, which I don’t think was supposed to happen. I suspect that with better technique (and proper equipment) these cookies could be amazing. They paired perfectly with our morning coffee, though.
March 4, 2024
Tasty but Tricky
Very tasty, but had a hard time spreading the dough without compacting, so the cookies were thicker than I think they should be. Is there a trick? Might a sheet pan allow more surface area to spread them out?
August 30, 2023
Great recipe
A very easy and delicious recipe. But I don’t understand why you don’t use weights in ounces for those of us past volume measurements - which is most of us these days.
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