Food Network UK

Fregolata: crumb biscuit

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Ingredients

  • 15g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 85g whole unblanched almonds, toasted
  • 90g plain flour
  • 100g sugar
  • 1/4 tsp fine salt
  • 1/4 tsp ground cinnamon
  • 2 large egg yolks
  • 1/2 tsp almond essence
  • 1 to 2 tbsp whole milk
  • Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar

Use imperial measurements

Method

How to make Fregolata: crumb biscuit

1) Position a rack in the middle of the oven and preheat oven to 180C/Gas 4. Line a baking sheet with a silicone baking mat or parchment.

2) Pulse the nuts in a food processor to finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop , allowing some larger pieces of nuts to remain. In a large bowl, combine Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tbsp 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 tbsp of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.

3) Sprinkle about half of the crumbs on the prepared baking sheet and press lightly to create a thin, even 20cm 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.

4) Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely. When cool, sift Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar over top.

5) 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.