Fregolata Crumb Cookie Italy Food

FREGOLATA, AN ITALIAN CRUMB COOKIE

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.

FREGOLOTTA, ITALIAN CRUMB COOKIE

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 (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.