Fregolotta (Italian Almond Crumb Cookie)

Fregolotta are crunchy Italian almond crumb cookies that are sweet and delicious! Break them into jagged pieces to enjoy with coffee or a dessert wine. Or crumble them into smaller bite-sized nuggets and serve over ice cream.

What is Fregolotta?

It’s a rustic Italian cookie that gets its name from “fregola” – the Venetian word for crumbs. Fregollota translates to “one big crumb.”

This easy sweet treat is baked up as a giant cookie, then broken into large or small pieces for nibbling, dipping into a cup of coffee or espresso, or sprinkling over some whipped cream, ice cream, or gelato.

Variations

Our recipe today is gently adapted from one that we found printed in a recent issue of Milk Street magazine and it’s also nearly identical to the recipe shared by Lidia Bostianich. It baked up firm, crunchy, and crumbly.

There are, however, many different variations of Fregolotta online – some with dried fruit or chocolate chips mixed in, others with just a sprinkle of almonds on top, and even others that resemble more of a shortbread tart with a jam filling and a crumb topping. All the variations have a crumbly texture – and look delicious!

• The crunchy, crumbly texture and sweet almond flavor is simply wonderful.
• The crumbled cookies can be enjoyed as is with the beverage of your choosing, but they are also wonderful sprinkled on top of vanilla ice cream.
• This easy dessert stores well so you can bake up a batch and keep on hand in the freezer for an impromptu treat anytime the craving strikes.

• Whole Raw Almonds
• Egg Yolks
• Whole Milk
• All-Purpose Flour
• Granulated Sugar
• Table Salt
• Unsalted Butter
• Ice Cream/Gelato or Coffee/Espresso – To serve with cookies.

1. Toast the almonds for ten minutes in the oven. Cool and chop.
2. Cut butter into small pats and place back into the refrigerator on a plate.
3. Whisk the egg yolks and milk in a small bowl.
4. Combine flour, sugar, salt, and cooled chopped almonds in another bowl.
5. Use a pastry cutter to cut the butter into the flour mixture, combining until it resembles coarse crumbs.
6. Drizzle in the egg mixture and mix to a sandy consistency. Do not overwork into a dough – it should be loose like wet lumpy sand.
7. Line the sheet tray with a fresh sheet of parchment paper.
8. Crumble the mixture onto the sheet tray. Use a fork to loosen up any clumps – but do not press down. The mixture should be loose. Use the side of a knife to pat the edges so that the mixture is even with no high or low points. The shape doesn’t matter since it gets broken up after it bakes but the mixture should be an even height throughout, so it bakes evenly and be loose. As it bakes, it spreads out a little to fill small open gaps.
9. Bake for 25-30 minutes or until golden on top. The giant cookie should be slightly hard.
10. Cool in the pan over a cooling rack for ten minutes. Then lift the parchment and slide out of the pan onto the cooling rack and cool completely. It’s OK if the cookie starts to break.
11. Once cool, break into jagged pieces or crumbles.
12. Serve crumbled over ice cream or the larger with espresso or coffee (great for dunking).

• Can I make Italian Almond Crumb Cookie (Fregolotta) ahead of time?  Yes.
• How do I store leftovers?   Store at room temperature in an airtight covered container for up to three days or freeze in zipper seal bags.
• Can I freeze?  Yes, these cookies freeze very well.

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