Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. | 3. 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. | 4. Add the extract. | 5. 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). | 6. Mixture should still be crumbly, but not dry, like a crisp topping. | 7. Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. | 8. 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. | 9. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes. | 10. Cool on a rack until easy to handle. | 11. Slip the fregolata on the paper onto a rack to cool completely. | 12. When cool, sift confectioners' sugar over top. | 13. TO SERVE:. | 14. 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. | 15. BAKERS TIP: | 16. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted softened	101.814	0.0085	0.1207	11.5176
almond	2/3	cup	unblanched toasted	1284.7467	0.0	0.0	145.3333
purpose flour	2/3	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
fine salt	1/4	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
almond extract	1/2	teaspoon		-	-	-	-
milk	1 -2	tablespoon		0.0	0.0	0.0	0.0
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.