Fregolata Veneziana

Recipe Ingredients

1 cup	93g / 3.3oz	Raw almonds
1/2 cup	99g / 3.5oz	Granulated sugar
7 tablespoons	105ml	Unsalted butter - melted and
2		Egg yolks
2 teaspoons	10ml	Lemon juice
1		Lemon, zest of - grated
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract
7/8 cup	54g / 1.9oz	Fine yellow cornmeal
3/4 cup	46g / 1.6oz	All-purpose flour
1		Salt
1/4 cup	23g / 0.8oz	Raw almonds or skinned -toasted hazelnuts
		Coarsely -chopped
2 tablespoons	30ml	Turbinado sugar

Recipe Instructions

Grind the almonds to a coarse powder in a nut grinder or a mortar and pestle, or grind them and 2-3 tablespoons of the granulated sugar in a blender or food processor fitted with a steel blade to a coarse powder. add the remaining sugar and process to a very fine powder.

Transfer to a mixer or a large mixing bowl and beat in butter until blended. Add the egg yolks, lemon juice, lemon zest and vanilla and almond extracts and mix until well blended, Sift the cornmeal, flour and salt oven the almond mixture and stir until he dough comes together.

It is important not to overwork the dough. Butter an 8 or 9 inch pie plate. Spread dough in the pan, using your fingers to distribute the dough to edge. Sprinkle with almonds and turbinado sugar. Heat oven to 350F.

Bake for 20 minutes. Reduce the heat to 300F and bake for 20 minutes longer. Cool completely on a rack and cut into wedges to serve.

Source:
Alton Brown

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