Fregolata from Venice (Fregolata Veneziana) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Hazelnuts can be substituted for almonds.

  • ashallen on May 06, 2020

    Great shortbread-type cookie. Delicious almond-lemon flavor and a wonderfully sandy texture without being bone-dry or brittle. I used a finely ground, whole-grain cornmeal (House Autry) and substituted demerara sugar for turbinado sugar in the topping. Used 1.5 tbsp sugar for the topping - 2 tbsp of sugar topping is very generous, even for a 9-inch version, and might not stick fully. It was also pretty sweet so I'll use a scant 1 tbsp in the future. Press nut topping lightly into dough - I skipped doing that and some of the almond bits popped off easily after baking. Baked in a 9-inch Pyrex pie plate which worked well. Cookie browned quite a bit around edges but that didn't harm the flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.