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