Sbrisolona
 
 
Author:
Ingredients
  • 1 ½ c./300 g. almonds
  • 1 ½ c./180 g. flour
  • 1 c./160 g. corn meal
  • ½ tsp. salt
  • 1 c./227 g. unsalted butter at room temperature
  • 1 c./240 g. sugar
  • 2 egg yolks
  • 1 tsp. grated lemon zest
  • 1 tsp. vanilla
Instructions
  1. Preheat oven to 350°F/180°C. Butter and parchment a 10" springform pan or cake pan.
  2. Chop the almonds finely in a food processor. They shouldn’t be like a powder, more like sand consistency.
  3. Almonds for SbrisolonaChopped Almonds for Sbrisolona
  4. Combine the flour, corn flour and salt into a medium bowl.
  5. In the bowl of the mixer, beat together the butter and sugar until light and fluffy, about 2 minutes.
  6. Add the egg yolks, lemon zest and vanilla and mix well, another minute.
  7. Add the flour mixture and almonds and mix on low until just blended.
  8. Sbrisolona Batter
  9. Put the batter pieces in the spring form pan and press very gently making sure all the space is covered but it’s chunky, not smooth.
  10. Sbrisolona Batter in Pan
  11. Bake for 30-35 minutes until pale golden with slightly brown edges.
  12. Let cool and remove from pan.
  13. Sbrisolona
  14. Sbrisolona is served broken in pieces, not cut and will keep for several days wrapped in foil or parchment paper. DO NOT keep it in an airtight container because it will get soft and you want it crunchy.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/sbrisolona-recipe/