Great served with a cup of coffee or a glass of sweet dessert wine, sbrisolona will win your favor with its crumbly texture and simple yet irresistible flavor.
Yield: 6 servings
1½ pounds all-purpose flour
1¼pounds unsalted butter, cold
1 pound granulated sugar
4 ounces egg yolks
½ ounce baking powder
Zest from 1 lemon, grated
1¾ ounces almonds, chopped
7/8 pounds cornmeal or polenta
Heat an oven to 350°F. Butter a springform pan.
Blend all of the ingredients in a large bowl, rubbing the butter between your fingers to blend it into the other ingredients and create a “pebbles and sand” texture.
Lightly press the mixture into the pan.
Sprinkle the top with the chopped almonds.
Bake the tart in the oven for approximately 20 minutes or until the top is golden brown.
Serve as dessert, breakfast or an afternoon dolce.
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