Fregolata: Italian Crumb Cookies

Ingredients:

• 1 tbsp unsalted butter, softened
• 2/3 cup whole unblanched almonds, toasted (about 3 oz.)
• 2/3 cup premium flour
• 0.5 cups of sugar
• 1/4 teaspoon fine salt
• 1/4 tsp ground cinnamon
• 2 large egg yolks
• 0.5 tsp almond extract
• 1-2 tbsp. whole milk
• Powdered sugar

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
2. Pulse the nuts in a food processor until finely chopped, with a few large pieces remaining. In a large bowl, combine the butter, almonds, flour, sugar, salt, and cinnamon. In a small bowl, whisk the egg yolks with 1 tablespoon of milk. Add the almond extract. Pour the yolks over the almond mixture and mix with your fingers to moisten everything. Add another 1 tablespoon of milk if needed. The mixture should still be crumbly, but not dry like a streusel.
3. Spread 1 cup of crumbs (about half) on the prepared baking sheet and press gently into a thin, even circle about 20 cm in diameter. Sprinkle the remaining crumbs on top to give the cookies texture. Bake until golden brown and crisp, rotating the baking sheet halfway through baking, about 30 minutes. For extra crispness, leave the baking sheet in the oven for an additional 10 minutes after turning off the oven.
4. Let cool on a baking sheet on a wire rack until you can handle the cookies. Transfer the fregolata directly onto the wire rack to cool completely. Once cool, sift powdered sugar over the top.
5. To serve, place an upside-down teaspoon under the center of the fregolata and tap the top with the spoon or the blunt side of a knife to break the cookie into portions.
   
   Note
   
   The dough can be frozen on a baking sheet for up to 1 week and baked straight from the freezer (add an additional 5-10 minutes to the baking time). Store the finished cookies in a tightly sealed container or on the baking sheet, wrapped in plastic wrap, for up to 1 week. Finished cookies can be wrapped in plastic wrap, then wrapped in aluminum foil and frozen for up to two weeks.