Sbrisolona

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I’m back from a little trip to Italy and I’m also on the home stretch of my book which will be released in March and I’ll tell you all about it very soon. This has left me with a little less time to post, even though the ideas are piling up! This is the sbrisolona which comes from Lombardy and whose name derives from the word “brisa” which means crumbs. As you can see, it is a kind of large sweet cake to be broken into pieces and shared. It is really delicious for snacking. There are almonds, lemon, a little vanilla and especially fine cornmeal which brings a crunchy texture. I did some testing in my studio to give you the version I like!

Recette pour deux “sbrisolona”:

• 60g raw almonds with skin
• 140g of sugar
• 110g of soft butter at room temperature
• 50g of fine cornmeal
• 190g flour
• 25g of egg yolks
• the zest of half a lemon
• a good pinch of salt
• some almonds for decoration

Instructions :

Place the almonds in a small blender to make a coarse powder.

Place the butter, sugar and almonds in a food processor or bowl.

Blend with food processor or with fingertips.

Add the remaining ingredients and mix until you have a very lumpy dough.

It looks a bit like crumble batter.

Place a 20 cm diameter circle on a baking sheet lined with paper or a silicon mat. Put half of the dough in the circle (we’ll make two) then pack very lightly without insisting. Then place a few almonds on top.

Bake for 25 minutes at 170°C. The top should be golden brown.

Do the same for the second cake. To be enjoyed chilled. You will simply have to break it by hand to share it.