Fregolata Veneziana

Name: Fregolata Veneziana
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 10 to 12 wedges
Cuisine: italian
Ingredients: Scant 1 cup blanched almonds; 1/2 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; 1/4 teaspoon almond extract; 7/8 cup fine yellow or white corn meal; Scant 3/4 cup all-purpose flour; Pinch salt; Butter for greasing the pan; 1/4 cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped; 1 or 2 tablespoons brown sugar, preferably unrefined

Recipe from Carol Field

Adapted by Nancy Harmon Jenkins

Updated Oct. 12, 2023

Total Time: 1 hour 20 minutes
Prep Time: 40 minutes
Cook Time: 40 minutes
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:10 to 12 wedges

Scant 1 cup blanched almonds
½cup granulated sugar
7tablespoons unsalted butter, melted and cooled
2egg yolks
2teaspoons lemon juice
Grated zest of 1 lemon
1teaspoon vanilla extract
¼teaspoon almond extract
⅞cup fine yellow or white corn meal
Scant ¾ cup all-purpose flour
Pinch salt
Butter for greasing the pan
¼cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped
1 or 2tablespoons brown sugar, preferably unrefined

Ingredient Substitution Guide

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Preparation

Step 1
In a blender or food processor fitted with a steel blade, grind almonds with 2 to 3 tablespoons granulated sugar to a coarse powder. Add remaining sugar and process to a very fine powder.
Step 2
Transfer to the bowl of a mixer or a large mixing bowl and beat in the butter until blended. Add egg yolks, lemon juice, lemon zest and the vanilla and almond extracts, and mix until well blended. Add cornmeal, flour and salt to almond mixture and stir just until the dough comes together. It is important not to overwork dough.
Step 3
Preheat oven to 350 degrees. Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom. Spread dough in pan, using fingers to distribute dough to the edge. Sprinkle with the chopped nuts and brown sugar.
Step 4
Bake 5 minutes. Reduce heat to 300 degrees and bake 45 to 50 minutes longer, until surface is pale golden brown. Cool completely on a rack and cut into wedges to serve.

Ratings

4 out of 5

9 user ratings

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Comments

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Gleaner2 years ago

excellent-thanks dimmerswitch for the Carol Field reference. This can easily be made gluten free and dairy free. can also be baked in a 4"x 14" tart pan.

dimmerswitch3 years ago

Carol Field's recipe in the Italian Baker book (in my kitchen) on p 402 (in revised version p 384) has gram weights which work best for me for baking. Shared here for others who prefer them: the almonds, butter, cornmeal and flour are all specified at 100g each. Other notes: *In original the raw almonds are not blanched. *She specifies 8 or 9" pan...I used 9" - 10" might be too big. *Original bake time 20 min @ 350 / 20 min 300...I did 25 Great with fresh summer fruit or ice cream.

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