Fregolotta

Ingredients:

1 tablespoon butter, softened
2/3 cup almonds, toasted
2/3 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 egg yolks
1/2 teaspoon almond extract
1 tablespoon milk
confectioners sugar

Finely chop almonds in food processor. Combine butter, almonds, flour, sugar, salt, and cinnamon.

In a separate bowl, combine egg yolks, milk, and almond extract. Drizzle this mixture over almond mixture and toss with fingers to combine. Add more milk if needed to moisten dough. Dough should be crumbly but not dry.

Line baking sheet with parchment paper. Sprinkle half the crumbs on the baking sheet and press to create a thin 8 inch round cookie. Sprinkle remaining crumbs over the top.

Bake at 350 for 30 minutes. Let the pan rest in oven for an additional 10 minutes before removing. When cool, sift confectioners sugar on top.

To serve, place cookie atop a cup and break by rapping with back of a spoon.