{Torta Sbrisolona} Italian Almond Cornmeal Cookie Recipe
This is an easy recipe for the traditional {Torta Sbrisolona} Italian Almond Cornmeal Cookie recipe Italian dessert. Hailing from the town of Mantova in Northern Italy's Lombardy region, this cornmeal almond cookie is a favorite around here!
1 1/4cup00 flour(can substitute all purpose flour or gluten free flour)
1cupfinely ground cornmeal
1cupalmond flour
2sticks (8 ounces)cold unsalted buttercut into large dice (you can also use a mix of half lard and half butter)
1cupgranulated sugarplus additional for sprinkling on top
1 1/2cupswhole raw almonds
2largeeggsbeaten until smooth
1vanilla beanhalved and seeds scraped using the back of a knife
Zestfrom 1/2 mediumlemon
Instructions
Prepare The Pan: Heat oven to 350°F and arrange a rack in the upper third and one in the lower third of the oven. Set a rimmed baking sheet on the lower rack. Meanwhile, butter the inside of a 12-inch springform pan.
Make The Sbrisolona Dough: Combine the flour, cornmeal, almond flour in a large bowl and whisk it together until it evenly incorporates. Add the butter and, with clean, dry hands, rub the butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Add the vanilla and lemon zest and the sugar and mix it again until those ingredients are evenly incorporated. Drizzle the beaten eggs on the dough then mix one last time until just combined (the mixture should be in pea-sized chunks).
Form The Sbrisolona Cookie: Starting with half the dough and the buttered springform pan, take a handful at a time and lightly rub it between your palms at a distance of about 6 inches above the pan, letting the dough "rain down" into the pan. Mix the whole almonds into the remaining half of the dough then repeat the earlier technique until all the dough is in the pan. Take one additional spoonful of sugar and sprinkle it across the top of the pan.
Bake The Cookie: Bake the mixture until it is set and golden brown, about 45 minutes. Remove from oven and let cool. Remove the springform then serve it. Do not try to cut this as it will just crumble. Instead, go with the traditional technique and break it up into chunks (like you would with a brittle) and serve it on its own or with a glass of sweet dessert wine.