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Title: Torta Fregolotta
Yield: 1

Ingredients

    1/2 c  plus 2 tablespoons finely
           -ground bl; anched
      1    ; almonds
    1/2 c  finely ground cornmeal
    1/2 c  plus 2 tablespoons sugar
      2 c  plus 2 tablespoons cake
           -flour
      2 lg egg yolks
      1 ts pure vanilla extract
      1 ts grated lemon zest
      1 ts grated orange zest
     10 tb butter softened

Instructions

Preheat the oven to 375 degrees.

Grease a 9 by 15-inch baking sheet and set aside.

In a large bowl, toss together the almonds, cornmeal, sugar, and cake
flour.
Make a well in the center of these dry ingredients and add the egg yolks,
vanilla, and lemon and orange zests. Use a fork to incorporate the wet
ingredients into the dry ingredients. With your hands, rub the butter into
the
dry mixture to form a crumbly dough.

Shake the dough out onto the prepared baking sheet, spreading to distribute
it
evenly. Pat it down. Bake until golden brown and firm, about 25 minutes.
Allow
to cool, and serve. Or break into small pieces and store in an airtight
container for up to 1 week.

Converted by MC_Buster.

Per serving: 119 Calories (kcal); 10g Total Fat; (78% calories from fat);
6g Protein; 1g Carbohydrate; 425mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0043

Converted by MM_Buster v2.0n.

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