Sbrisolona - The Most Delicious Thing You’ve Never H

• totale tijd: 51 minutes

Ingrediënten

Sbrisolona is a rustic Italian almond crumble cookie (or cake?) that you don’t slice—you break it into pieces. It’s crunchy, buttery, a little sandy from the cornmeal, and completely addictive. It also happens to be perfect for right now like Passover (if you swap in a GF flour blend), Easter, or any spring gathering when you want something a little different but still easy and make-ahead.

Recipe is in the caption, but if you comment RECIPE, I can also send it to your DMs. Or just go directly here: https://pamelasalzman.com/sbrisolona-recipe/

Sbrisolona (Italian Almond Crumble Cookie)

1 1/2 c almonds�1 c (2 sticks) unsalted butter or plant butter, chilled + cubed (plus more for greasing)�1 1/4 c AP or GF flour, divided�3/4 c stone-ground cornmeal�3/4 c cane sugar or maple sugar�1/2 tsp salt�2 lg egg yolks�1/2 tsp vanilla extract�1/2 tsp almond extract�zest of 1 orange

Instructies

Preheat oven to 350. Toast almonds on a pie plate 10–13 min until fragrant. Cool.

Grease a 9–10 inch pan.

Pulse 1 c almonds with 1/4 c flour until small pea size. Transfer to bowl. Chop or pulse remaining almonds into larger pieces and add to bowl.

Add remaining 1 c flour, cornmeal, sugar, and salt. Stir.

Add butter and rub into mixture with fingers until coarse and moist, not powdery.

Whisk yolks, zest, vanilla, and almond extract. Add and mix with hands until dough forms.

Transfer to pan, spread evenly without packing.

Bake 40 min until golden. Cool completely, then break into pieces.

Keeps well and actually gets better after a day or two. Freezes beautifully too.