Torta di Fregoletti Recipe

Name: Torta di Fregoletti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 1 stick butter, room temperature, cut into 1/4 inch dice; 1/2 cup milk; 1 cup sugar; 1/2 cup chopped almonds; 1/2 cup chopped walnuts; 1 tablespoon baking powder; 2 tablespoons kirsch; 3 eggs, beaten; 1 egg, beaten (for egg wash)

Servings: persons

4 cups flour
1 stick butter, room temperature, cut into 1/4 inch dice
1/2 cup milk
1 cup sugar
1/2 cup chopped almonds
1/2 cup chopped walnuts
1 tablespoon baking powder
2 tablespoons kirsch
3 eggs, beaten
1 egg, beaten (for egg wash)

1
Preheat oven to 375 F. Grease and flour a cookie sheet.
2
In a mixer, place flour, butter, milk and sugar and mix with the paddle attachment until blended, about 1 minute.
3
Add almonds, walnuts, baking powder and kirsch and eggs and blend 1 more minute.
4
Turn dough out on to a board and knead 30 seconds until slightly firm.
5
Form into round and place on a baking sheet.
6
Brush with remaining beaten egg and bake 25 to 30 minutes until light golden brown.
7
Allow to cool before serving.

1197

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 cups flour, 1 stick butter, room temperature, cut into 1/4 inch dice, 1/2 cup milk, 1 cup sugar, and more.

Yes, Torta di Fregoletti 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.

Torta di Fregoletti

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