While traveling through the Emilia-Romagna region of Italy, Sbrisolona would be served to us at the end of the meal with a coffee or cup of tea. They are wonderful, crackly and sweet and studded with nuts, and are simple to make. The dough goes into a round cake pan and baked until crispy, then is broken into pieces for a rustic presentation.
Sbrisolona Rustic Italian Cookie
While traveling through the Emilia-Romagna region of Italy, Sbrisolona would be served to us at the end of the meal with a coffee or cup of tea. They are wonderful, crackly and sweet and studded with nuts, and are simple to make. The dough goes into a round cake pan and baked until crispy, then is broken into pieces for a rustic presentation.
Ingredients
- 1 ¼ cup (150 grams) all-purpose flour
- 1 cup (125 grams) cornflour or very fine cornmeal (do not use medium or coarse ground)
- 1 cup (200 grams) sugar
- ½ cup (100 grams) sliced almonds
- ½ cup (80 grams) hazelnuts, very coarsely chopped
- 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, very soft
- 2 large egg yolks
- zest from 1 medium lemon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 F. Butter a 10-inch springform pan, line with a round of parchment paper and set aside. If you don't have a springform pan, use a round cake pan.
- Combine the flour, cornmeal, sugar and nuts in a bowl and mix well. Add the butter, egg yolks, lemon zest and salt. Mix it all together, it’s best to use your hands here, until the dough is a crumbly mass and all the ingredients are incorporated.
- Place the dough in your prepared pan, pressing lightly, but keeping an uneven surface. You want a rustic look. Bake in your preheated oven for 45 minutes.
- Remove the pan and allow the Sbrisolona to cool completely. Break it into pieces with your hands to serve.
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