Ingredients
150 g almond flour
150 g mix of natural flours for cakes Mulino Marello (rice flour and corn flour)
150 g caster sugar
150 g cold butter
1 egg yolk
Almond flavour
A few whole almonds and icing sugar to decorate
Note: if you don't have almond flour, just pulse the almonds with their peel in a powerful mixer together with a spoonful of sugar removed from the total quantity.
Procedure
Place the flours, sugar, cold diced butter, egg yolk and flavoring in the bowl of a stand mixer fitted with the paddle attachment. Start the machine and compact the ingredients. If you don't have a planetary mixer, you can do it with a blender or by hand. It should be a not very homogeneous pastry because with this mixture we will have to make large crumbs. Place the crumbs in a 24 or 26 cm cake tin lined with baking paper, the fregolotta must be about a couple of cm thick. Add a few almonds to the surface and leave to rest in the fridge for an hour. Once this time has elapsed, cook in a static ventilated oven at 170° for about 35 minutes. Once cooked, take the fregolotta out of the oven, let it cool completely and dust it with icing sugar. Serve it by breaking it up with your hands and with a dessert wine!
