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1
Preheat the oven to 350 .
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2
Assemble the springform pans, and butter the bottom disks and about an inch up the sides.
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3
Set aside two or three whole almonds, and chop all the rest coarsely into chunks the size of chocolate chips.
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4
Stir the flour, sugar, and salt together in a mixing bowl, and toss in the chopped almonds.
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5
Beat the yolks together briefly, and drizzle all over the dry ingredients.
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6
Toss with a fork to blend.
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7
Drizzle the cream over by tablespoons, tossing and stirring to moisten the nut mixture evenly.
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8
It should be crumbly but not floury; add a small amount more cream if necessary.
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9
Pour half of the crumb mixture into each buttered cake pan.
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10
Spread and press the crumbs down lightly in an even thick layer covering the bottom of the pan.
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11
Bake for about 25 minutes or more, until the cookie rounds are nicely browned and starting to shrink from the side ring of the pan.
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12
Let them cool, then remove the springform side rings and bottom disk.
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13
To serve, set the fregolotta in front of your guests on the table, with one of the reserved whole almonds underneath it.
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14
Smack the fregolotta in the center with the back of a spoon.
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15
Serve as garnish with poached fruits or ice cream, or enjoy a crunchy piece all by itself with a cup of espresso.
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16
The leftovers are great for breakfast with caffe latte.
