This “Italian Crumb Cookie” is a flavorful, crumbly, break-apart shortbread traditional in Veneto. It’s very large and is meant to be broken off in chunks by dinner guests to enjoy with their after-meal espresso. In other regions of Italy this is known as Rosegota or Sbrisolona.
Ingredients
1 cup blanched almonds, ground
2-2/3 cups all-purpose flour
1 cup granulated sugar
pinch of salt
1 teaspoon grated lemon peel
1 cup plus 2 tablespoons firm butter, cut into pieces
2 tablespoons lemon juice
1 tablespoon brandy or water
1/4 cup raw whole almonds (optional)
Directions
- Preheat oven to 350F. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy and mix lightly with a fork until blended. Mixture should be crumbly. Spread mixture in a greased and flour-dusted 12-inch pizza pan or a 9 by 13-inch baking pan; do not press into pan. Sprinkle with whole almonds, if using. Bake for 50 to 60 minutes or until browned. Let cool completely in pan on a rack. When cookie is cooled, wrap well in plastic wrap (either in or out of pan) and let stand for at least a day. This is important. To serve, break into chunks. Store airtight.
Notes
- Originally listed on this site as “Torta Fregolotti”.
