From hearty inland crops to fresh food of the sea, the Venetian region covers it all. Host Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ whips up a stunner of a dolce. Whether you’re in the mood to share or feeling a little selfish, Michael’s Giant Almond Crumb Biscuit (Fregolata) covers it all. Buttery, sweet, and satisfyingly crumbly, this biscuit is sure to cap off a memorable dinner!
Serves 8
INGREDIENTS
½ cup (120 ml) whole, blanched almonds, plus more for serving
1 ½ cups (350 ml) flour, plus more if needed
6 tablespoons (90 ml) sugar
1/2 teaspoon (2.5 ml) salt
1/2 cup (120 ml) cold butter, cut in squares
1 egg, whisked
1/2 teaspoon (2.5 ml) vanilla extract
1/2 teaspoon (2.5 ml) almond extract
2 tablespoons (30 ml) whipping cream, plus more if needed
Icing sugar, for topping
INSTRUCTIONS
Preheat oven to 350 F (175 C).
Toast almonds in a hot skillet until fragrant and golden.
Pulse toasted almonds in a food processor until ground medium-fine. Add flour, sugar, and salt to food processor and pulse to combine.
Add butter and pulse briefly until mixture is grainy in texture.
In a separate bowl, combine egg, vanilla extract, almond extract, and cream and whisk to combine.
Add the egg mixture to the dry ingredients in the food processor and pulse until pebbly and crumbly (add more flour or cream to adjust texture if required).
Line a 10-inch (25.5 cm) tart pan with parchment paper.
Use fingertips to drop fingerfuls of batter into the tart pan until entire bottom is covered. Press down gently to spread.
Bake for 20-25 minutes or golden brown.
Allow biscuit to cool before removing from tart pan and serving. Sprinkle with icing sugar. Sprinkle with additional almonds.
