Giant Almond Crumb Biscuit (Fregolata)

Yield: 8 servings

Ingredients:

• ½ cup (120 ml) whole, blanched almonds, divided
• 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

Method:

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.

Buon appetito!