FREGOLOTTA, ITALIAN CRUMB COOKIE
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
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.
ITALIAN FLORENTINE COOKIES
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
- Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
- Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
- Once cool, gently peel the cookies off the foil and serve!
- (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)
FREGOLATA, AN ITALIAN CRUMB COOKIE
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
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)
This oversized cookie is perfect for big family dinners; place the whole thing in the middle of the table and hit it with a spoon to crack off pieces. Good-quality almond extract is absolutely key here; if you can't find it in your local stores, check online.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
FREGOLATA (ITALY) COOKIES
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: CRUMB COOKIE (ITALY)
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
FARINA COOKIES
This is a cookie recipe handed down from my great-grandmom Farina (no relation to the cereal people). Very quick and easy to make. Great for kids - not a lot of sugar!
Provided by Rita OBrien
Categories Drop Cookies
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar; add egg.
- Add remaining ingredients and stir.
- Drop onto cookie sheet with spoon.
- Bake at preheated 350° oven for 15 minutes.
FREGOLATA VENEZIANA
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h20m
Yield 10 to 12 wedges
Number Of Ingredients 14
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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