Almond crumb biscuit (fregolotta)

Hailing from Italy’s Veneto region, this monster disc of crushed almonds and sweet spice is said to have been created by Pasticceria Zizzola, near Treviso. Fregola is the word for ‘crumb’ in the Venetian dialect, and with just one bite of this oversized biscuit, its name will make perfect sense. Traditionally, it is served by laying it atop an almond, then pressing down to break it. You will need a 26cm springform cake pan for this recipe.