more Making: whole lotta fregolotta

Like I said, one of the things I love most about Christmas is that it's such a Season of Making, whether it's baking, sewing, wrapping, or melting.

So much Making, such good eating!

Christmas Eve was a great day of cooking that started at 6am with the stuffing (wow, what a recipe!), then the fregolotta (Italian jam shortbread tart), a big batch of ginger snaps, and some citrus vinaigrette for the spinach salad, in between big batches of dishes and gift-wrapping, holiday Pandora or Elf playing in the background.

And listen: that fregolotta was so delicious, was such a success with our dinner guests, that I'll be making it regularly both as a gift to others and as a gift to my own self, so I can keep enjoying this buttery, almondy goodness.

As one guest testified, through a mouthful of tart, "You should have a store and make and sell only this, please. Soooooo good!" 

Wishing you so many simple daily pleasures of making and eating, including this fregolotta. I'm about to make another, just for the pleasure of eating it for breakfast. It's THAT good. :)

Cindy Mushet's Fregolotta

Serves 8 to 10

• 12 tablespoons (6 ounces) unsalted butter, softened
• 1/2 cup (3 1/2 ounces) sugar
• 1/4 teaspoon pure almond extract
• 1 1/2 cup (7 1/2 ounces) unbleached all-purpose flour
• 1/8teaspoon salt
• 1/4 cup (2 ounces) not too sweet apricot jam (or other jam of your choice)
• 1/3cup (1 ounce) sliced natural almonds

1. Heat the oven to 350 °F. Position an oven rack in the center of oven.
2. Place the butter, and sugar in the bowl of an electric mixer fitted wtih the paddle attachment (a handheld mixer is fine; just allow a little extra time to reach each stage in the recipe). Beat on medium speed until the mixture is very light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the almond extract and blend well, another 30 seconds.

Rest of recipe at Food52.

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