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Torta Fregolotta

Torta Fregolotta

Torta Fregolotta

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Torta Fregolotta
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Course: BarsCuisine: ItalianDifficulty: Medium



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.


  • 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)


  • 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.


  • Originally listed on this site as “Torta Fregolotti”.



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