Description
Sbrisolona, a delightful cake from Mantova, Italy, is a must-try for anyone who loves rich, buttery desserts with a unique crunch. This traditional treat resembles a giant cookie and combines whole almonds and cornmeal to create an irresistible texture that pairs beautifully with coffee or tea. Perfect for festive gatherings or cozy afternoons, Sbrisolona is easy to make and yields ample servings for sharing. With its rustic charm and comforting flavor, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- ¾ cup whole almonds (plus more for decoration)
- 2⅓ cups all-purpose flour
- ⅓ cup yellow cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 5 oz unsalted butter (room temperature)
- ¾ cup granulated sugar
- 6 teaspoons sunflower oil
- ¼ teaspoon anise oil (or lemon zest)
Instructions
- Preheat the oven to 320ºF (160ºC) and grease two springform pans.
- Finely chop the almonds and set aside.
- In a mixing bowl, combine flour, cornmeal, baking powder, and salt.
- Rub in softened butter until the mixture resembles coarse crumbs.
- Stir in sugar, chopped almonds, sunflower oil, and anise oil (or lemon zest).
- Spoon the mixture into pans, pressing lightly while keeping a rough texture.
- Decorate with extra chopped almonds on top.
- Bake for approximately 45 minutes until golden brown.
Nutrition
- Serving Size: 1 slice ~80g
- Calories: 401
- Sugar: 19g
- Sodium: 73mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 33mg
Keywords: Use high-quality ingredients for the best flavor. Experiment with flavors by substituting anise oil with lemon zest. Allow Sbrisolona to cool completely before slicing for optimal texture.