Torta Fregolotta
This traditional Italian almond shortbread is named for its crumbly, "fregola" or "crumb" texture. Made with simple ingredients, it offers a delightful crunch and nutty flavor, perfect with coffee or dessert wine. It's a rustic and satisfying treat.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 448 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 150 galmond flour
- 150 ggranulated sugar
- 150 gunsalted butter, cold, cubed
- 1 pcsegg yolk
- 0.5 tsplemon zest
- 0.25 tspsalt
garnish
- 2 tbspwhole almond
Equipment
large bowl · wire rack · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease a 24-26 cm round baking dish or springform pan.
About 5 min
- 2
In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, lemon zest, and salt. Mix well to ensure all dry ingredients are evenly distributed.
About 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs.
About 5 min
Cook’s note: Avoid overworking the dough to keep the texture crumbly.
- 4
Stir in the egg yolk until just combined. The mixture should still be very crumbly; do not form a solid dough.
About 1 min
- 5
Pour the crumbly mixture into the prepared baking dish. Gently press it down lightly and evenly with your hands, leaving it somewhat loose and rustic.
About 1 min
Cook’s note: Do not compact the mixture too much; the goal is a crumbly texture.
- 6
Scatter the whole almonds over the top of the cake mixture.
About 1 min
- 7
Bake for 35-40 minutes, or until the torta is golden brown and firm to the touch.
About 35 min
Cook’s note: Keep an eye on the edges to prevent burning.
- 8
Remove the torta from the oven and let it cool completely in the pan on a wire rack. This is crucial for it to set and become properly crumbly.
About 1 hr
Cook’s note: The torta will be very fragile when warm.
- 9
Once cooled, break the torta into irregular pieces by hand or with a knife. Serve at room temperature.
Per serving
Nutrition
- Calories
- 447.9kcal
- Protein
- 8.1g
- Carbs
- 46.8g
- Fat
- 26.6g
- Fibre
- 3g
- Sugar
- 19.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover torta in an airtight container at room temperature.
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