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  Recipe Home » Deserts » Fregolata Veneziana
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  Fregolata Veneziana
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 266
Ingredients:
1 cup Raw almonds
1/2 cup Granulated sugar
7 tbsp Unsalted butter, melted and cooled
2 Egg yolks
2 tsp Lemon juice
Grated zest of 1 lemon
1 tsp Vanilla extract
1/4 tsp Almond extract
7/8 cup Fine yellow cornmeal
3/4 cup All-purpose flour
pinch Salt
1/4 cup Raw almonds or skinned toasted hazelnutsl coarsely chopped
2 tbsp Turbinado sugar
Instructions:
Grnd the almonds to a coarse powder in a nut grinder or a mortar and
pestel, 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 ove rhte almond mixture and stir untilt 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 350 degrees F. Bake for 20 minutes. Reduce the
heat to 300 degrees and bake for 20 minutes longer. Cool completely
on a rack and cut into wedges to serve.

Source: Suzanne J Sams, 1023346,416 Formatted by Lisa Crawford,
Easter 1996
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