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Fregolotta Sammarinese
Fregolotta is a rustic, crumbly cake originating from the Veneto region of Italy, but enjoyed in San Marino. It's characterized by its simple ingredients and delicious, shortbread-like texture, often served with dessert wine.
ð§ ææ
- 250 g All-purpose flour
- 150 g Almonds(finely ground)
- 150 g Granulated sugar
- 150 g Cold butter(cubed)
- 1 large Egg yolk
- 1 tsp Lemon zest
- for dusting Powdered sugar
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) cake tin.
- 2
In a bowl, combine the flour, ground almonds, and granulated sugar.
- 3
Add the cold, cubed butter and lemon zest. Rub the ingredients together with your fingertips until the mixture resembles coarse breadcrumbs.
- 4
Stir in the egg yolk and mix until a crumbly dough forms. Do not overwork the dough.
- 5
Press the crumbly mixture evenly into the prepared cake tin, creating a layer about 1.5-2 cm thick. You can also form it into small tartlets.
- 6
Bake for 30-35 minutes, or until golden brown and firm to the touch.
- 7
Let the fregolotta cool completely in the tin before dusting generously with powdered sugar.
ð¡ ããã®ã³ã
- âThe key to fregolotta is its crumbly texture, so avoid overmixing the dough.
- âServe with a glass of sweet wine like Vin Santo or Moscato, or with coffee.
- âFor a variation, you can add a few whole almonds on top before baking.
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- Add a tablespoon of cocoa powder to the dry ingredients for a chocolate version.
- Incorporate a few drops of almond extract for an intensified almond flavor.