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Italian Cookies

Ossi Di Morto Bones of the Dead

October 27, 2019 by Marisa 6 Comments

Ossi di morto cookies on a black tray.

Ossi di Morto, Bones of the Dead are traditional Italian cookies that are typically baked for la Festa di Morti or rather Feast of the Dead. They’re gluten free and almond flavoured with a delicate lemon scent and a wonderful chewy texture.

Ossi di morto cookies on a black tray.

Origins of Ossi di Morto, Bones of the Dead Cookies

In Italy, All Souls Day or Day of the Dead is a long held tradition and widely celebrated on the 2nd of November.

It’s a day of remembrance as families honour the souls of their deceased loved ones by visiting their gravesites. 

Of course in Italy, no celebration is marked without one type of customary treat. And on this day the faithfully departed are honoured with Ossi di Morto which are made to resemble the bones of the dead. Hence their name!

At first glance these Bones of the Dead cookies may appear somewhat unusual but don’t let this put you off from trying them. Especially with Halloween just around the corner.

You’ll find them so simple to make and rather playful in forming the bone shaped cookies.

So if you have small children in the house, gather them around your kitchen counter and let them help you shape these playful cookies.

The cookies don’t have to be perfectly formed and the more raggedy they look, the more appropriate for Halloween.

Finely ground almonds and sugar in a white bowl

Ingredients to make Ossi di Morto Cookies

  • roasted almonds
  • almond flour
  • granulated sugar
  • egg whites
  • almond and vanilla extracts
  • lemon zest

I prefer to roast and grind my own almonds to achieve the consistency I want and for optimal flavour. However store bought ground almonds work just as well.

Beaten egg whites in a silver bowl

You’ll want to beat the egg whites with part of the sugar just until you obtain white and shiny appearance.

This can be done by hand with a whisk or a hand held mixer. Whatever works for you is fine.

Almond flour with ground almonds in a silver bowl.

The vanilla and almond extracts are then stirred into the egg white mixture followed by the ground almonds, almond flour and baking powder.

Cookie dough on a black tray.

Once all the ingredients are mixed together you’ll want to transfer the cookie dough on a work surface and knead a little till you get a cohesive compact dough.

Shaping the bone cookies for baking.

How to shape bones of the dead cookies

  • Cut off pieces of dough and roll out into a 8 inch rope, approximately 3/4 inch in diameter.
  • Cut the rope into 3 equal pieces.
  • Using one piece at a time, place your index and middle finger over the centre of the dough. Roll out with a gentle back and forth motion. As you roll, the centre will thin out while leaving the ends slightly bigger and rounder.
  • Hold the cookie down with one hand and use the other free hand to gently push in the ends with your index finger. This will give the appearance of old bones.

Ossi di Morto cookies on a baking tray.

Place the cookies about 2 inches apart on the baking sheet. They don’t spread too much but they will definitely puff up.

Use the baking time indicated as a guide line.

If like me you prefer a softer chewier cookie then bake them for about 10 to 12 minutes.

However if you want a crisper texture then bake them for 15 minutes.

Freshly baked cookies on a cooling rack.

The cookies will have slight cracks over the surface and speckled brown bits of roasted almonds with a soft golden hue.

They’re aromatic and simply delicious as they are. But I love to serve them with a dash of powdered sugar in keeping with an old dusty appearance.

Freshly baked ossi di morto cookies.

Italians love to leisurely enjoy cookies such as these served alongside a glass of vin santo or a shot of grappa as an after dinner delight!

But they would also make excellent dippers for any of your favourite hot cup of coffee, tea or even a cold glass of milk!

Freshley baked ossi di morto, bones of the dead cookies.

Other fun Halloween treats you’ll enjoy!

Chocolate Popcorn Halloween Cupcakes

Mini Brownie Bites with Cream Cheese Frosting

Bones of the dead cookies on a black tray.

Bone shaped cookies on a black tray.
Freshly baked ossi di morto cookies.
Print Recipe
4.5 from 2 votes

Ossi di Morto, Bones of the Dead

Ossi di Morto, Bones of the dead are traditional Italian cookies that are typically baked for Festa di Morti celebrated on the 2nd of November to honour the souls of deceased loved ones. They're almond flavoured with a delicate lemon scent and a wonderful chewy texture.
Course: Dessert
Cuisine: Italian
Keyword: Ossi di Morto, Bones of the Dead, Cookies
Servings: 2 dozen
Author: Marisa

Ingredients

  • 1 cup toasted almonds
  • 1/4 plus 1/2 cups granulated sugar
  • 1 teaspoon lemon zest
  • egg whites from 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking powder
  • powdered sugar for dusting over the cookies

Instructions

  • Place the almonds, 1/4 cup sugar and lemon zest in a food processor and pulse til you get a sandlike consistency.
  • In a medium size bowl, whip the egg whites with 1/2 cup of granulated sugar just until you get a white and shiny mixture.
  • Stir in both the the vanilla and almond extracts.
  • Add the ground almond mixture, almond flour and baking powder to the egg white mixture and stir until well combined
  • Transfer the cookie dough to a work surface and knead a little until you get a cohesive and compact dough.
  • Line 2 baking sheets with parchment paper.
  • Preheat the oven to 350 degrees F.

Shape Cookie Dough into Bones

  • Cut off pieces of dough and roll into logs about 3/4 inch in diameter and 8 inches long.
  • Cut the rope roughly into 3 equal pieces .
  • Using 1 piece at a time, place your index and middle finger over the centre of the dough and gently roll with a back and forth motion. (The centre will thin out while leaving the ends slightly bigger and rounder.)
  • If it gets too sticky you can lightly dust your work surface with a little almond flour if needed. (I used approximately 1 tablespoon throughout the rolling process)
  • While holding the rolled cookie with one hand, use the other hand to gently push in each end with your free index finger. (This will give the appearance of old bones)
  • Transfer the shaped cookies onto the prepared baking sheet.
  • Bake one tray at a time in the preheated oven for about 10 to 12 minutes for a softer and chewier cookie or up to 15 minutes for a crunchier cookie.
  • Let the cookies cool completely and dust with powdered sugar.
  • Whether you like the softer or harder variety they're simply wonderful dunked in Vin Santo or your favourite liqueur.

Filed Under: Dessert, Italian Cookies Tagged With: bones of the dead, dessert, Italian cookies, Ossi di Morto

Soft Blueberry Amaretti Cookies

June 18, 2019 by Marisa 30 Comments

White tray piled high with amaretti cookies.

Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.

They make a truly delectable gluten free treat.

Soft blueberry amaretti cookies.

This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.

Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.

As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.

These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with. 

What are Amaretti cookies made of?

There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor. 

Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.

The cookie dough is formed into little balls and rolled in sugar before baking. 

You’ll find some are of the crisp and crunchy variety while others are soft and chewy.

They’re all undeniably delicious and a true Italian classic.

Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.

The Legend of the Amaretti cookie

As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.

We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.

Soft amaretti dough balls.

We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.

Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.

Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.

Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.

Cookies rolled in powdered sugar.

How to make Soft Blueberry Amaretti cookies

Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.

Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.

You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.

Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.

You’ll find the dough soft and pliable to work with and will not spread too much during baking.

If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.

Freshly baked amaretti cookies.

When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.

Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.

White tray filled with amaretti cookies.

I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.

Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!

Do try them and enjoy…I know you’ll love them!

Gluten free blueberry cookies.

Gluten free blueberry cookies.
Print Recipe
5 from 1 vote

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.
Prep Time50 mins
Cook Time15 mins
Course: Dessert
Cuisine: Italian
Keyword: Soft Blueberry Amaretti Cookies
Servings: 4 1/2 dozen
Author: Marisa

Ingredients

  • 3 egg whites from 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 cups almond flour I used super fine (updated)
  • 2 teaspoons honey
  • 1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
  • a pinch of salt
  • 1/2 cup dried blueberries reconstituted in hot water and drained
  • 3/4 cup icing sugar for rolling

Instructions

  • Preheat the oven to 325 degrees F.
  • Line three cookie sheets with parchment paper and set aside.
  • In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
  • Gradually whisk in the sugar just until combined.
  • Fold in the almond flour then the honey, amaretto and a pinch of salt.
  • Gently fold in the reconstituted and well drained blueberries.
  • Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
  • Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
  • Bake in the preheated oven for about 13 to 15 minutes.
  • When ready the cookies will have golden brown tinged bottoms and soft centers.
  • Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
  • Cookies can be stored in an airtight container with wax paper between the layers.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

Filed Under: Cookies, Dessert, Italian Cookies Tagged With: Amaretti, Baking, blueberries, cookies, gluten free, Italian cookies, sweets

Ciambelline al Vino Italian Wine Cookies

October 19, 2018 by Marisa 24 Comments

Ciambelline al Vino Italian Wine Cookies

Ciambelline al Vino Italian Wine Cookies are traditional ring shaped tiny cookies. They’re somewhat rustic in appearance and studded with wine-soaked anise seeds. A subtle lemon scent permeates throughout this easy to make cookie.

Ciambelline al Vino Italian Wine Cookies

If your new to this type of Italian cookie you’ll be glad to know that its really quite simple to make. Also, with just a few simple ingredients which you mostly likely already have on hand.

Its also a dairy free cookie which makes a wonderful option for those following a special diet.

These Italian wine cookies are customarily served as an after dinner treat alongside a glass of wine for dipping the cookies into. But they’re also quite wonderful served with any type of liquor that compliments the scent of the anise seeds. Such as Sambuca or even Ouzo if your so inclined. Hubby loves to dip his in grappa.

Ciambelline al Vino Italian Wine Cookies

How to Shape Ciambelline al Vino, Italian Wine Cookies

This my friends is where the fun begins. You’ll so love the aroma while shaping these morsels.

Start off by cutting pieces of dough approximately the size of a walnut in its shell.

You won’t need extra flour for rolling. It actually impedes the process.

Roll out to an 8 inch long rope and pencil thin. At this point you can cut the 8 inch rope in half and simply shape into a ring. Much like these Ciambelle Cookies.

However, if you’re feeling adventurous you’ll want to follow the steps below after rolling it into an 8 inch long rope.

Bend the rope so that it rests parallel and start twisting the 2 strands while interloping them together.

Join the 2 ends together and pinch to secure the round cookies.

You’ll want to repeat this step with the remaining dough before dipping in the sugar.

Ciambelline al Vino Italian Wine Cookies

You’re now ready to dip these pretty shaped cookies into the sugar. Turn them all over to coat while gently pressing them into the sugar.

Ciambelline al Vino Italian Wine Cookies

They don’t take long to bake. In fact 15 minutes is all it took in my conventional mode oven. You’ll know they’re ready when they turn a soft golden hue. And. Oh my goodness. Those wonderful aromas!

Ciambelline al Vino Italian Wine Cookies

They’re tender and crumbly, not overly sweet and extremely addictive! I dare you to eat just one!

Happy baking dear friends!

Ciambelline al Vino Italian Wine Cookies

Italian wine cookies with anise seeds.

 

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Ciambelline al Vino Italian Wine Cookies
Print Recipe
2 from 1 vote

Ciambelline al Vino Italian Wine Cookies

Ciambelline al Vino Italian Wine Cookies are ring shaped cookies. These rustic cookies studded with wine-soaked anise seeds make wonderfully delicious dunkers.
Prep Time45 mins
Cook Time15 mins
Resting time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Italian
Keyword: Ciambelline al Vino Italian Wine Cookies
Servings: 30 cookies
Calories: 76kcal

Ingredients

  • 1 tablespoon anise seeds
  • 3 fluid ounces white wine I used hubby's homemade wine
  • 3 fluid ounces extra virgin olive oil
  • 2 1/4 cup all purpose flour
  • 1/2 cup granulated sugar plus extra for dipping the cookies into
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • grated lemon zest from 1 lemon

Instructions

  • Place the anise seeds and the white wine in a small bowl and allow to soak for one hour.
  • Strain the anise seeds and reserve the white wine in the small bowl.
  • Add in the extra virgin olive oil to the reserved white wine and whisk the 2 liquids well then set aside.
  • In a medium sized bowl, whisk together the flour, sugar, baking powder, salt, lemon zest and the strained anise seeds until well combined.
  • Make a well in the center of the flour mixture and pour in the oil and wine mixture.
  • Use a wooden spoon to work in as much of the flour as you can with the liquids until you get a soft dough.
  • Transfer the dough with any bits of flour remaining in the bowl to a work surface and knead the dough until it all comes together in a ball, for about 2 or 3 minutes.
  • Cover the dough with cling wrap and allow to rest for 30 minutes.
  • When ready to shape the the cookies, preheat the oven to 350 degrees F.
  • Line 2 cookie trays with parchment paper and set aside.
  • To shape the cookies cut, off a piece of dough approximately the size of a walnut in its shell and roll it out to about 8 inches long and a 1/4 in diameter.
  • Bend in half while keeping it parallel and twist in a rope by overlapping the cookie dough strands. (as seen in photo)
    Ciambelline al Vino Italian Wine Cookies
  • Once roped together shape in a circle by bringing the ends together and pinch to secure and place on the cookie sheet. Repeat with the remaining dough.
  • Place about 2/3 cup of granulated sugar in a shallow bowl. 
  • Dip the cookies one at a time in the sugar, turning to coat all over and return them to the prepared cookie sheet, spacing them about 2 inches apart.
  • Bake in preheated oven for about 15 to 18 minutes.
  • When ready they'll be pale golden in colour and firm to touch.
  • Cool completely.
  • Serve as an after dinner treat for dipping in wine or your favourite hot beverage.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Filed Under: Dessert, Italian Cookies Tagged With: anise seeds, ciambelline, cookies, dessert, Italian cookies, Lemon, wine

Lemon Ricotta Cookies

November 13, 2017 by Marisa 28 Comments

Glazed lemon cookies in a white and blue muffin tin.

Italian Lemon Ricotta Cookies made with a quick lemon infused sugar and dipped in a lemon glaze for a delightful all around citrus scent. They’re all dressed up in gold nonpareils and ready to grace any holiday cookie platter with some merry cheer!

Lemon Ricotta Cookies

While some people are dreaming of a white Christmas or even getting an early start to a flurry of holiday shopping, I’m living and breathing cookies in all shapes and forms. Shopping is pushed to the sidelines in anticipation of the glorious sweet treats begging to come to light.

What better way to ease into holiday baking then with these adorable Lemon Ricotta Cookies! They’re extremely popular in Italian households especially around the holidays with each family having their own unique way of decorating these citrusy morsels.

These cookies are extremely soft to the bite. They also have a very cake like texture which are sure to appeal to all you die hard cookie fans!

Freshly baked Italian cookies

Lemon Ricotta Cookies with Lemon Glaze

These Lemon Ricotta Cookies are inspired by Canadian Living Magazine’s ricotta cookie from their latest holiday issue. I’ve made a few switch ups which will definitely appeal to all lemon lovers.

To achieve an all around citrus taste in the cookie dough, I added lemon zest and made a quick lemon sugar by pulsing together the lemon zest with the granulated sugar in my mini food processor. Alternately, if you don’t have a food processor simply beat the butter, sugar and zest all together.

I omitted the baking soda altogether and increased the baking powder from 1/4 teaspoon to a full teaspoon as this yielded a plumper cookie which did not spread out overly much. They resembled these perfect little round soft and fluffy pillows.

Also for uniformly round cookies I used a 1 1/2 inch round cookie scoop but you can just as easily measure the dough out with a rounded tablespoon.

I opted out of the cream cheese icing and decided to make a luscious lemon glaze.

“A balanced diet is a cookie in each hand” Barbara Johnson

Soft ricotta cookies with a lemon glaze.

Lemon Sugar Glaze

You can customize the thickness of the lemon icing or glaze to your taste. Adding less lemon juice to the icing sugar will result in a thicker glaze. Or, if you prefer a thinner glaze try adding a little more lemon juice.

Do keep in mind though that these cookies absorb quite a bit of the icing, especially a day after. So if you want that white glaze appearance make sure the icing is not overly thin.

Glazed lemon cookies in a white and blue muffin tin.

Can You Freeze Lemon Ricotta Cookies?

I had full intentions to test out whether these ricotta cookies would freeze well because I’m all for baking ahead during the holidays.

However, they lasted 1 full day in my freezer because greedy hands quickly devoured the cookies! They’re that delicious!

Here is what I recommend!

  • If baking and freezing ahead do freeze the cookies without the lemon glaze.
  • Thaw and then glaze the cookies the same day you plan to serve them for best appearance.

Sliced soft Italian cookies with sprinkles

How to store Italian Ricotta Cookies

  • Store the cookies in an air tight container and keep in a cool dark place.
  • They’ll be at their freshest for about 5 days
  • Or freeze unglazed cookies and then defrost and glaze them on the day you plan to serve them.

Soft and cakey cookies

Bake them today and tag @marisasitaliankitchen on Instagram so I can see your creation!

Lemon Ricotta Cookies
Print Recipe
0 from 0 votes

Lemon Ricotta Cookies

These classic Italian Ricotta Cookies are extremely soft and cake-like in texture, are dipped in a lemon glaze and topped with golden non-pareils.
Course: Dessert
Cuisine: Italian
Keyword: Lemon Ricotta Cookies
Servings: 3 dozen
Author: Marisa

Ingredients

  • COOKIES
  • 1 cup granulated sugar
  • zest from 1 lemon
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 8 ounces whole milk ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt I used fine sea salt
  • 1 teaspoon baking powder
  • sprinkles or nonpareils for decorating
  • LEMON GLAZE
  • 2 1/2 cups icing sugar
  • zest from 1 lemon
  • 4 to 5 tablespoons of freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350 degrees F.
  • Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
  • Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
  • Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
  • Beat in the egg, ricotta cheese and the vanilla until well combined.
  • In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
  • Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
  • Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
  • Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
  • FOR THE LEMON GLAZE
  • Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
  • Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
  • Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.

Notes

Inspired by Canadian living Magazine and tweaked with a few switch ups for personal taste.

 

 

Filed Under: Cookies, Dessert, Italian Cookies Tagged With: cookies, dessert, holiday, Italian cookies, Lemon, ricotta

Fregolotta, Italian Crumb Cookie

December 20, 2016 by Marisa 37 Comments

Fregolotta. Italian Crumb Cookie

Fregolotta simply means one big crumb in Italian and that’s exactly what this cookie is. A huge Italian crumb cookie with mini chocolate chips, dried cranberries and roasted almonds nestled within.

There is such a playful appeal to this giant crumb cookie and its sure to bring out your inner child!

Fregolotta. Italian Crumb Cookie

Originating from Veneto in the northern part of Italy, Fregolotta is a simple and rustic crumb cookie resembling somewhat an English crumble topping. There is not much known by who invented this type of cookie but it dates back to a local baker from the Veneto region at the beginning of the 20th century.

As the story goes, the founder of this bakery had received the recipe from his sister who in turn was given the recipe by a childhood friend working as a cook for a noble family of Terraglio. This type of giant cookie is still being made today by the Zizzola family who own the bakery.

Fregolotta. Italian Crumb Cookie

Loaded with fragrant roasted almonds and perfumed with both vanilla and almond extracts, this crumbly cookie gets a gritty crunch from the addition of cornmeal. In texture, this giant cookie is crispy around the edges yet still maintains it’s chewiness once baked.

I’ve veered away a little from the more traditional Fregolotta by adding mini chocolate chips and the dried cranberries for a more festive feel. However, you can simply omit them for a more authentic Italian crumb cookie.

Fregolotta. Italian Crumb Cookie

It is customary to bring this giant cookie to the table whole. Once laid out in front of the guests place a few almonds underneath its’ center. Then with a wooden spoon, give it a few gentle wacks and watch it break off into pieces. And that my dearies, is how the cookie crumbles! Fun right!!

Fregolotta. Italian Crumb Cookie

Aside from being fun to eat, this baking venture is not very laborious. Sometimes throwing in a little simplicity during a baking marathon creates a perfect balance especially during the holiday season when our to do lists are a mile long and some. Having said that, I know you will appreciate how easy this recipe is and also how quickly it comes together in mere minutes especially when using a food processor. Another way of preparing the Fregolotta is simply using your hands. Both ways will truly produce delicious bites!

Fregolotta. Italian Crumb Cookie

Although perfect anytime of the day accompanied with tea or milk, this Fregolotta is exceptional as an after diner dessert, served alongside a small glass of Grappa for dipping into.

Happy baking!

Fregolotta. Italian Crumb Cookie
Print Recipe
0 from 0 votes

Fregolotta, Italian Crumb Cookie

Fregolotta in Italian means one big crumb and that is exactly what this cookie is. One giant crumb cookie with chocolate chips, almonds and dried cranberries nestled within.
Course: Cookie
Cuisine: Italian
Servings: 6
Author: Marisa

Ingredients

  • 2/3 cup almonds roasted
  • 1 tablespoon fine cornmeal
  • 2/3 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine salt I used fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter cold
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 tablespoons almond milk or whole milk
  • 1/4 cup dried cranberries
  • 1/4 cup mini chocolate chips
  • icing sugar for dusting

Instructions

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • Place the almonds, cornmeal, flour, sugar, salt and cinnamon in a food processor and pulse together just until most of the almonds are finely chopped while leaving some coarsely chopped.
  • Add the cold butter and pulse for a few seconds until combined.
  • In a small bowl whisk together the egg yolks, vanilla and almond extracts and almond milk.
  • Drizzle the egg yolk mixture over the almond and flour mixture.
  • Pulse together just until the mixture has moistened and formed crumbs. (a few seconds)
  • The mixture should look crumbly and moist, much like a crisp topping.
  • Divide the mixture in half.
  • Drop half the mixture by the teaspoonfuls, onto the prepared baking sheet and press the mixture lightly down to create a thin 8 inch round circle.
  • Sprinkle the mini chocolate chips and the cranberries over the first layer.
  • Repeat with the remaining mixture, drooping the crumbs by the teaspoonful over the chocolate chips and cranberries, distributing them evenly.
  • Bake in preheated oven on the middle rack for 25 minutes, until golden brown around the edges.
  • Remove from oven and let the cookie rest on the baking sheet for a few minutes so that the cookie firms up.
  • When easy to handle, transfer the cookie to a cooling rack and let cool completely.
  • Once cooled, sift the icing sugar over the fregolotta.
  • When ready to serve place a few whole almonds underneath the middle of the cookie and smack the fregolotta in the center with the back of a wooden spoon.
  • The cookie will crumble in several pieces and will then be ready to be devoured.

 

Filed Under: Dessert, Italian Cookies Tagged With: almonds, chocolate, crumble cookie, dessert, Italian cookie

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