Sbrisolona

Ingredients

• 150 g Fine cornmeal
• 150 g All-purpose flour
• 150 g Almonds, unblanched
• 150 g Cold unsalted butter
• 150 g Granulated sugar
• 1 Prise Salt
• 1 Organic lemon zest, grated
• 1 TL Vanilla extract
• 1 EL Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 170°C (340°F) top/bottom heat. Lightly grease a round baking pan (approx. 24 cm diameter) or line it with parchment paper to prevent sticking.
2. Roughly chop the unblanched almonds together with 2 tablespoons of the sugar in a food processor, ensuring some larger pieces remain visible for texture. Alternatively, the almonds can be roughly chopped by hand.
3. In a large bowl, thoroughly mix the cornmeal, all-purpose flour, the remaining sugar, chopped almonds, salt, and lemon zest. Add the cold butter, cut into small cubes, and the vanilla extract.
4. Using your fingertips or a food processor, rub the ingredients together until a crumbly, sandy texture forms. There should be large and small crumbs that do not combine into a uniform dough.
5. Evenly distribute the dough crumbs into the prepared baking pan and spread them loosely. Do not press down; the Sbrisolona should retain its rustic, brittle structure.
6. Bake in the preheated oven for approximately 30-35 minutes, until the surface is golden brown and feels crispy. Baking time may vary depending on the oven. After 20 minutes, the Sbrisolona should be rotated for more even browning.
7. Remove the Sbrisolona from the oven and let it cool completely in the pan. Only carefully remove it from the pan after it has completely cooled, as it is very fragile when warm. Break into irregular pieces when serving.
8. Before serving, the Sbrisolona can be lightly dusted with powdered sugar, if desired. Perfect with a glass of Vin Santo or coffee.

Nutrition