Fregolata Crumb Cookie Italy Recipes

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FREGOLOTTA, ITALIAN CRUMB COOKIE



Fregolotta, Italian Crumb Cookie image

Fregolotta in Italian means one big crumb and that is exactly what this cookie is. One giant crumb cookie with chocolate chips, almonds and dried cranberries nestled within.

Provided by Marisa

Categories     Cookie

Number Of Ingredients 14

2/3 cup almonds (roasted)
1 tablespoon fine cornmeal
2/3 cup all purpose flour
1/2 cup granulated sugar
1/4 teaspoon fine salt (I used fine sea salt)
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter (cold)
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 tablespoons almond milk (or whole milk)
1/4 cup dried cranberries
1/4 cup mini chocolate chips
icing sugar (for dusting)

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



Fregolata, an Italian Crumb Cookie image

Fregolata is an oversized crumb cookie from Italy. It's perfect for family dinners or snowy holidays with guests around the table. You couldn't go wrong serving it with espresso or cappuccino. It's very easy to make too which is a plus.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 tablespoon unsalted butter, softened
2/3 cup whole unblanched almond, 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 -2 tablespoon whole milk
confectioners' sugar

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.

Nutrition Facts : Calories 183.7, Fat 8.8, SaturatedFat 1.8, Cholesterol 56.5, Sodium 76, Carbohydrate 23.1, Fiber 1.7, Sugar 13.2, Protein 4.4

FREGOLATA: CRUMB COOKIE (ITALY)



FREGOLATA: CRUMB COOKIE (ITALY) image

Categories     Cookies     Dessert     Bake

Yield 8-10 servings

Number Of Ingredients 10

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

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. 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. Copyright 2007 Television Food Network, G.P. All rights reserved

FREGOLATA (ITALY) COOKIES



FREGOLATA (ITALY) COOKIES image

Categories     Cookies     Dessert     Bake     Christmas

Yield 9 servings

Number Of Ingredients 9

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

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. 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.

FREGOLATA VENEZIANA



Fregolata Veneziana image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h20m

Yield 10 to 12 wedges

Number Of Ingredients 14

Scant 1 cup blanched almonds
1/2 cup granulated sugar
7 tablespoons unsalted butter, melted and cooled
2 egg yolks
2 teaspoons lemon juice
Grated zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
7/8 cup fine yellow or white corn meal
Scant 3/4 cup all-purpose flour
Pinch salt
Butter for greasing the pan
1/4 cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped
1 or 2 tablespoons brown sugar, preferably unrefined

Steps:

  • In a blender or food processor fitted with a steel blade, grind almonds with 2 to 3 tablespoons granulated sugar to a coarse powder. Add remaining sugar and process to a very fine powder.
  • Transfer to the bowl of a mixer or a large mixing bowl and beat in the butter until blended. Add egg yolks, lemon juice, lemon zest and the vanilla and almond extracts, and mix until well blended. Add cornmeal, flour and salt to almond mixture and stir just until the dough comes together. It is important not to overwork dough.
  • Preheat oven to 350 degrees. Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom. Spread dough in pan, using fingers to distribute dough to the edge. Sprinkle with the chopped nuts and brown sugar.
  • Bake 5 minutes. Reduce heat to 300 degrees and bake 45 to 50 minutes longer, until surface is pale golden brown. Cool completely on a rack and cut into wedges to serve.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 56 milligrams, Sugar 12 grams, TransFat 0 grams

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