Sbrisolona succeeds when you stop trying to make it neat. The dough should stay in rough crumbs, and the baked cake should be broken by hand instead of sliced.
Gusta chopped almonds make the texture easy to control: small pieces through the dough, a few larger pieces on top, and enough butter to bind without turning the mixture smooth. Fine cornmeal keeps the bite crisp rather than gritty.
Set servings and units first. You can change them anytime.
Heat the oven to 350 degrees F. Line a 9 in shallow cake pan with parchment.
Set aside 0.7 oz Gusta chopped almonds for the top. Mix the remaining almonds with the flour, cornmeal, sugar, salt, and lemon zest.
Add the cold butter, egg yolk, and vanilla. Rub with your fingertips until the mixture forms coarse crumbs. Do not knead it into a smooth dough.
Scatter the crumbs into the pan and level them lightly with your fingers without pressing. Top with the reserved almonds and the topping sugar.
Bake 38 to 45 minutes, until the cake is deep golden and dry at the edges. Cool completely in the pan.
Serve by breaking the cake into uneven pieces by hand. Store covered at room temperature for up to 1 week.
You made Sbrisolona. Time to eat.
A new recipe in your inbox each month. No noise.
If the crumbs start to smear under your fingers, chill the bowl for 10 minutes. Cold butter is what keeps the final texture sandy and crisp.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $12.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.