Traditional Italian Sbrisolona Recipe

Ingredients

2 cups of almond flour
1 cup of all-purpose flour
1 cup of granulated sugar
1 cup of cornmeal
1/2 cup of unsalted butter, melted
1/2 cup of whole almonds
2 egg yolks
Zest of 1 lemon
1 teaspoon of almond extract
1/2 teaspoon of salt
Powdered sugar for dusting

Steps and instructions

Preheat your oven to 350°F (180°C) and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, and cornmeal.
Add the melted butter to the flour mixture and mix well until it resembles coarse crumbs.
In a separate bowl, whisk together the egg yolks, lemon zest, and almond extract. Then add this to the flour mixture and stir until just combined.
Transfer the dough into the prepared cake pan, pressing it down firmly.
Scatter the whole almonds over the top, pressing them into the dough slightly.
Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the edges are slightly crispy.
Let the Sbrisolona cool completely in the pan before dusting with powdered sugar.
Once cooled, break the Sbrisolona into pieces before serving.

Tools for making

Mixing Bowl - You'll need a large mixing bowl to combine the dry ingredients and the wet ingredients.
Whisk - A whisk will be useful for whisking together the egg yolks, lemon zest, and almond extract.
Cake Pan - You'll need a 9-inch round cake pan to bake the Sbrisolona in.
Parchment Paper - Line the cake pan with parchment paper to prevent the Sbrisolona from sticking.
Spatula - A spatula will help you mix the dough and transfer it to the cake pan.
Oven - Preheat your oven to 350°F (180°C) to bake the Sbrisolona.
Powdered Sugar Sifter - A powdered sugar sifter will come in handy for dusting the Sbrisolona with powdered sugar.

Recipe variations

Replace almond flour with hazelnut flour for a different nutty flavor.
Substitute all-purpose flour with gluten-free flour for a gluten-free version.
Add dried fruits, such as cranberries or raisins, to the dough for added sweetness.
Sprinkle some cinnamon or cardamom over the top before baking for a spiced twist.
Mix in some chocolate chips or chunks for a chocolatey variation.
Replace the whole almonds with chopped pistachios or walnuts for a different nut topping.
Add a teaspoon of vanilla extract or a tablespoon of Amaretto liqueur for extra flavor.
For a dairy-free option, use coconut oil instead of butter.
Try using different citrus zest, such as orange or lime, instead of lemon.
Create a savory version by omitting the sugar and adding herbs like rosemary or thyme.

Recipe overview

Sbrisolona is a traditional Italian dessert originating from the Lombardy region. Known for its crumbly texture, which gives it its name from the Italian word 'sbriciolare', meaning to crumble, this rustic almond cake is a delight to the senses. With its base of almond flour, cornmeal, sugar, and butter, and being lightly flavored with lemon zest and almond extract, Sbrisolona is both easy to make and a joy to eat. Baked until golden brown, this dessert is not removed from the pan in the traditional cake manner. Instead, it's cooled completely and then broken into pieces, reflecting its deliciously crumbly nature. The final touch of a light dusting of powdered sugar adds just the right amount of sweetness. This delightful recipe will take you on a culinary journey to Italy from the comfort of your kitchen. Enjoy Sbrisolona as a perfect end to a meal or a sweet afternoon treat.

Common questions

Can I use almond meal instead of almond flour? Yes, you can use almond meal instead of almond flour in this recipe. However, keep in mind that almond meal has a slightly coarser texture than almond flour, which may affect the final texture of the Sbrisolona.
Can I substitute the cornmeal with another ingredient? If you don't have cornmeal on hand, you can substitute it with an equal amount of polenta or fine corn flour.
Can I use salted butter instead of unsalted butter? It's best to use unsalted butter in this recipe to control the amount of salt. If you only have salted butter, you can use it, but reduce the amount of additional salt added to the recipe.
How do I know when the Sbrisolona is done baking? The Sbrisolona is done when the top is golden brown and the edges are slightly crispy. You can also insert a toothpick into the center of the Sbrisolona, and if it comes out clean or with a few crumbs, it is ready.
Can I add other nuts or dried fruits to the Sbrisolona? Absolutely! You can customize your Sbrisolona by adding other nuts like pistachios or hazelnuts, or even dried fruits like cranberries or raisins. Just make sure to adjust the quantities accordingly.
How should I store the Sbrisolona? Store the Sbrisolona in an airtight container at room temperature for up to 1 week. You can also freeze it for longer storage, if needed.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the ingredients together.
Whisk - Used to combine the egg yolks, lemon zest, and almond extract.
Cake pan - A 9-inch round pan to bake the Sbrisolona in.
Parchment paper - Used to line the cake pan and prevent sticking.
Spatula - Helps in transferring the dough to the cake pan and smoothing it out.
Powdered sugar sifter - Used to dust powdered sugar over the cooled Sbrisolona.
Knife - To break the Sbrisolona into pieces for serving.

Origin stories

Sbrisolona is a traditional Italian dessert that originated in the city of Mantua in Lombardy during the 16th century. At that time, Sbrisolona was considered a "poor man's cake," made with simple ingredients available to the peasants, such as cornmeal. However, it became popular in the Gonzaga court, where it was enriched with more luxurious ingredients like almonds and sugar. The name 'Sbrisolona' comes from the Mantuan dialect word 'brisa', meaning 'crumb,' perfectly describing its crumbly texture. Even today, instead of being sliced like a typical cake, Sbrisolona is traditionally broken into pieces before being served, recalling its rustic roots.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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