1 cup hazelnuts, roasted and roughly chopped
½ cup finely chopped dried figs
1 cup plain flour
½ teaspoon sea salt
½ cup caster sugar
½ cup brown sugar
½ teaspoon aniseed
3 egg yolks
3-4 tablespoons cream
shallow baking tin, approximately 25 cm x 25 cm
Grease and fully line the baking tin with baking paper or non-stick foil, bringing the paper up the sides of the tin.
Preheat the oven to 170˚C.
Put all the ingredients except the egg yolks and cream in a large bowl. Using your fingertips, toss everything together so the figs are well coated in the flour and not stuck together.
Combine the egg yolks and 3 tablespoons of the cream together and tip onto the dry ingredients.
Use a fork to combine together to make a damp, crumbly mixture and only add the extra cream if necessary. Don’t mix to a firm dough.
Press the mixture into the tin to 1 cm thick. Bake for 20–22 minutes until golden brown, turning the tin for even browning.
To serve: Dust with icing sugar and break into large pieces. We served ours with a fig and honey ice cream. The fregolata will keep in an airtight container for 3 days.
Pantry note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink Pastis and is widely used in Europe and the Middle East to flavour breads and cakes.
Star anise is a small star-shaped spice with 5-6 points each containing a seed. It is used in Chinese 5-spice and many Asian recipes.
Aniseed is available from gourmet and specialty food stores.