Sbrisolona

Name: Sbrisolona
Cook time: 45 min
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 8 persone; 250 g di farina bianca; 250 g di farina gialla; 300 g di burro; 300 g di mandorle pelate, tostate e tritate; 30 g di zucchero

Crumbly sbrisolona made with white and yellow flour, butter, and toasted almonds, baked until golden.

8 servings

Easy

Lombardy

EasyLombardy

Sbrisolona is a baked dessert with a rustic and crumbly texture, suitable for ending a meal or to be served during a sweet break. Its main characteristic is the balance between the crunchy part of the toasted almonds and the sandy structure obtained by combining white flour and cornmealThe butter supports the dough and enriches its flavour, while the cooking in baking pan It develops a golden surface and a firm but not elastic interior. The technique requires a short kneading time, as the dough must not become smooth: the irregular texture is part of the dessert's identity. The recipe is considered a traditional Lombard preparation.

Instructions

Voice reading

6 steps · natural Italian voice

Soften the butter

Bring the butter to room temperature and let it soften until it's easily workable, but not runny. The correct consistency should be soft and uniform, with no hard core in the center, so it can blend with the other ingredients without requiring prolonged kneading.

Prepare the almonds

Grind the blanched and toasted almonds until they're finely chopped, but don't completely grind them. The small fragments should still be noticeable in the mixture and contribute to the sbrisolona's rustic texture.

Knead the ingredients

Combine the soft butter with the white flour, cornmeal, chopped almonds, and sugar. Knead quickly, just until the ingredients are evenly distributed: don't aim for a smooth, elastic dough, because short kneading preserves the cake's crispiness.

Grease the baking pan

Carefully grease a baking pan, covering the bottom and sides with a thin, even layer. Make sure there are no dry spots, so the batter will adhere evenly during baking and the cake can be removed more easily once cooled.

Roll out the dough

Transfer the dough into the baking pan and spread it out to form a layer approximately 4 centimeters (1.57 in) thick. Gently compact it just enough to obtain an even surface, without pressing it too hard: the texture should remain rustic and crumbly, not become compact like that of dough that has been kneaded for a long time.

Cook the sbrisolona

45 min

Bake at 180°C (356°F) for about 45 minutes. Check the cake toward the end of baking: the surface should be a uniform golden brown, while the batter should be dry and firm. If the color is not yet golden, continue baking until the indicated doneness.

Chef's Tips

Work the dough only as needed: brief kneading maintains the crumbly consistency and promotes the cake's characteristic crumbly structure.