Fregolata veneziana

12 Wedges

Ingredients

Quantity Ingredient
1 cup Raw almonds
½ cup Granulated sugar
7 tablespoons Unsalted butter; melted and cooled
2 Egg yolks
2 teaspoons Lemon juice
Grated zest of 1 lemon
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
⅞ cup Fine yellow cornmeal
¾ cup All-purpose flour
pinch Salt
¼ cup Raw almonds or skinned toasted hazelnutsl coarsely chopped
2 tablespoons Turbinado sugar

Directions

Grnd the almonds to a coarse powder in a nut grinder or a mortar and pestel, or grind them and 2-3 tablespoons of the granulated sugar in a blender or food processor fitted with a steel blade to a coarse powder. add the remaining sugar and process to a very fine powder.

Transfer to a mixer or a large mixing bowl and beat in butter until blended. Add the egg yolks, lemon juice, lemon zest and vanilla and almond extracts and mix until well blended, Sift the cornmeal, flour and salt ove rhte almond mixture and stir untilt he dough comes together. It is important not to overwork the dough. Butter an 8 or 9 inch pie plate. Spread dough in the pan, using your fingers to distribute the dough to edge. Sprinkle with almonds and turbinado sugar. Heat oven to 350 degrees F. Bake for 20 minutes. Reduce the heat to 300 degrees and bake for 20 minutes longer. Cool completely on a rack and cut into wedges to serve.

Source: Suzanne J Sams, 1023346,416 Formatted by Lisa Crawford, Easter 1996

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