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Valeria serves up her fregolotta recipe, a speciality of Veneto. This unusual sweet snack is perfect for after-dinner grazing and is often served with a cup of coffee and a glass of grappa or dessert wine.
Preheat the oven to 160°C/gas mark 3. Grease a 26cm tart tin with a generous amount of butter
2
In a large bowl, combine the flour, sugar and salt. Pour the cream in a separate bowl. Dip your fingers in the cream and rub some of the dry mixture between your hands until you get some sticky crumbs of dough. Drop the crumbs into the greased tart pan. Carry on this way until you’ve finished all the flour and sugar mixture – you might need more cream depending on the type of flour you’re using
3
Gently flatten the crumbs so as to form a layer that covers the entire surface of the tart pan. Top with almonds and press them into the dough to make them stick
4
Bake the fregolotta for 40–45 minutes, or until deeply golden. Allow to cool completely before serving. Serve in chunks