Sbrisolona

Method

1. 1 Mix the wheat flour with polenta cornstarch, sugar, coarsely ground almonds, and orange zest.
2. 2 Coarse cornstarch is what gives the cake its characteristic crunchy texture; replacing it with wheat flour would completely eliminate that.
3. 3 Add the diced cold butter and egg yolks, then use your fingertips to crumble them into a crumb.
4. 4 Just crumble the dough into loose pieces, don't knead it into a ball; kneading will make the cookies chewy like biscuits.
5. 5 Sprinkle the crumbs into the round mold without pressing them down, allowing the surface of the cake to have a natural, slightly rough texture.
6. 6 Bake at 170 degrees for 40 minutes, then let cool completely and crush by hand instead of cutting with a knife.

With an appliance

• Air fryer 45 min

  Replace step 6: spray oil onto the almond crumb tray, use a 185-degree steamer for 26 minutes, and gently flip the pieces at minute 13; the crumbs will become golden and crispy faster if spread thinly in batches.