{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!

5 from 3 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine Italian

Diet Vegetarian

Servings Servings

Calories 180 kcal

Equipment

Dry Measuring Cups And Spoons
Digital Kitchen Scale
Rimmed Baking Sheets
12-inch Springform Pan

Ingredients

1 1/4 cup 00 flour (can substitute all purpose flour or gluten free flour)
1 cup finely ground cornmeal
1 cup almond flour
2 sticks (8 ounces) cold unsalted butter cut into large dice (you can also use a mix of half lard and half butter)
1 cup granulated sugar plus additional for sprinkling on top
1 1/2 cups whole raw almonds
2 large eggs beaten until smooth
1 vanilla bean halved and seeds scraped using the back of a knife
Zest from 1/2 medium lemon

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.

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Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 31mgSodium: 13mgPotassium: 31mgFiber: 1gSugar: 17gVitamin A: 78IUCalcium: 25mgIron: 1mg

Keyword Classic Italian dessert, Easy dessert, italian cookies