Fregolata Veneziana (almond-polenta Cake)
Ingredients & Directions 1/2 c Granulated sugar 3/4 c All-purpose flour, scant 7 tb Unsalted butter, melted and 1 pn Salt -cooled Butter for greasing pan 2 Egg yolks 1/4 c Skinned, toasted hazelnuts 2 ts Lemon juice -(or blanched almonds) 1 ts Vanilla extract 1/4 c Skinned, toasted hazelnuts Grated zest of 1 lemon […]
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