VegetarianAlpine Italian cuisine Desserts

Torta di Fregoloti

Name: Torta di Fregoloti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Alpine Italian
Ingredients: 250 g Plain flour; 150 g unpeeled almonds; 150 g granulated sugar; 130 g Unsalted butter; 30 ml trentino grappa; 2 g Fine sea salt; 30 ml double cream; 20 g whole unpeeled almonds

Torta di Fregoloti is a crisp, crumbly almond cake from Trentino, also called torta de fregoloti, traditionally broken into irregular shards by hand.

🇮🇹Italy· Trentino-Alto Adige

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 8
Difficulty: Easy
Calories: 390 kcal

Ingredients

0 of 8 gathered

Servings

250 g Plain flour — type 00 flour
150 g unpeeled almonds — coarsely chopped
150 g granulated sugar — fine white sugar
130 g Unsalted butter — chilled and diced
30 ml trentino grappa — dry pomace brandy
2 g Fine sea salt — one generous pinch
30 ml double cream — fresh heavy cream
20 g whole unpeeled almonds — kept whole for the top

Equipment

•28cm tart tin
•Mixing bowl
•Baking parchment
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 21 g
carbs: 44 g
fibre: 3 g
protein: 6 g
calories: 390 kcal

Instructions

1
Preheat your oven to 175 degrees C and grease a 28cm shallow tart tin.
2
Whisk the plain flour, sugar, salt, and coarsely chopped almonds together in a large bowl.
3
Add the cold diced butter to the dry mixture.
4
Rub the butter lightly into the dry ingredients with your fingertips until it forms coarse, pebbly crumbs.
5
Pour in the Trentino grappa and double cream.
6
Toss the mixture quickly with your fingers so damp clusters form without binding into a smooth dough.
7
Scatter the loose crumbs evenly into the prepared tin without pressing or compacting them down.
8
Scatter the reserved whole almonds across the top surface.
9
Bake for 35 to 40 minutes until deeply golden and fragrant.
10
Cool completely in the tin on a wire rack until fully crisp before serving.

Chef's tips

Do not knead or compact the dough into a solid ball. The distinct texture comes from loose, pebbly crumbs that fuse together only as they bake. Let the tart cool completely before handling, as it firms into its characteristic brittle crunch as it cools.

Ingredient substitutions

Trentino grappa → another dry, clear fruit brandy or dry white wine
double cream → an egg yolk whisked with a tablespoon of whole milk

Storage

Store the cooled shards in an airtight biscuit tin at room temperature for up to two weeks.

Reheating

Serve at room temperature; do not reheat or microwave, as it will lose its crisp texture.

Common mistakes to avoid

•Pressing the dough down firmly into the tin, which makes the cake dense and heavy instead of light and crumbly.
•Cutting the baked cake with a knife instead of breaking it by hand.
•Over-working the butter until it melts and creates a smooth pastry dough.

Serving suggestions

Snap into uneven shards with your hands at the table.Serve alongside a small glass of Trentino Vino Santo or grappa.Pair with afternoon espresso or hot Alpine mountain tea.