Fregolotta, Italian Crumb Cookie

• Vegetarian

• Produce

  • 1/4 cup Cranberries, dried

• Refrigerated

  • 2 tbsp Almond milk
  • 2 Egg yolks, large

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/2 tsp Almond extract, pure
  • 1/4 cup Chocolate chips, mini
  • 1/4 tsp Cinnamon, ground
  • 1 tbsp Cornmeal, fine
  • 1/2 cup Granulated sugar
  • 1 Icing sugar
  • 1/4 tsp Salt, fine
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2/3 cup Almonds, roasted

• Dairy

  • 1 tbsp Butter, unsalted

Found on marisasitaliankitchen.com

Description

Ingredients

• ⅔ cup almonds,roasted
• 1 tablespoon fine cornmeal
• ⅔ cup all purpose flour
• ½ cup granulated sugar
• ¼ teaspoon fine salt ( I used fine sea salt)
• ¼ teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cold
• 2 large egg yolks
• ½ teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 2 tablespoons almond milk ( or whole milk )
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips
• icing sugar ( for dusting)

Directions

• 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.
• 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 ready to be devoured.