Fregolata Veneziana Recipe

Name: Fregolata Veneziana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scant 1 cup blanched almonds; 1/2 cup granulated sugar; 7 tablespoons unsalted butter, melted and cooled; 2 egg yolks; 2 teaspoons lemon juice; Grated zest of 1 lemon; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; ⅞ cup fine yellow or white corn meal; Scant 3/4 cup all-purpose flour; Pinch salt; Butter for greasing the pan; 1/4 cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped; 1 or 2 tablespoons brown sugar, preferably unrefined

Servings: persons

Scant 1 cup blanched almonds
1/2 cup granulated sugar
7 tablespoons unsalted butter, melted and cooled
2 egg yolks
2 teaspoons lemon juice
Grated zest of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon almond extract
⅞ cup fine yellow or white corn meal
Scant 3/4 cup all-purpose flour
Pinch salt
Butter for greasing the pan
1/4 cup skinned, toasted hazelnuts (or blanched almonds), coarsely chopped
1 or 2 tablespoons brown sugar, preferably unrefined

1
In a blender or food processor fitted with a steel blade, grind almonds with 2 to 3 tablespoons granulated sugar to a coarse powder.
2
Add remaining sugar and process to a very fine powder.
3
Transfer to the bowl of a mixer or a large mixing bowl and beat in the butter until blended.
4
Add egg yolks, lemon juice, lemon zest and the vanilla and almond extracts, and mix until well blended.
5
Add cornmeal, flour and salt to almond mixture and stir just until the dough comes together.
6
It is important not to overwork dough.
7
Preheat oven to 350 degrees.
8
Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom.
9
Spread dough in pan, using fingers to distribute dough to the edge.
10
Sprinkle with the chopped nuts and brown sugar.
11
Bake 5 minutes.
12
Reduce heat to 300 degrees and bake 45 to 50 minutes longer, until surface is pale golden brown.
13
Cool completely on a rack and cut into wedges to serve.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Scant 1 cup blanched almonds, 1/2 cup granulated sugar, 7 tablespoons unsalted butter, melted and cooled, 2 egg yolks, and more.

Yes, Fregolata Veneziana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fregolata Veneziana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions