Photograph of the finished Sbrisolona

Italy · Bánh vụn hạnh nhân Sbrisolona

Sbrisolona

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Cornmeal polenta Cornmeal polenta 12.7 oz
  • Photograph of Sliced almonds Sliced almonds 15.5 oz
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Orange Orange 4
  • Photograph of Salt Salt 0.3 oz

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.

Start cooking