TORTA SBRISOLONA
_**Editor's note:** The recipe and introductory text below are from_ [Martha Stewart's Baking Handbook](http://astore.amazon.com/epistore-20/detail/0307236722). _To read Epicurious's review of the cookbook,_ [click here](/features/cookbooks/collections/baking06/martha). This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.
Provided by Martha Stewart
Yield Makes one 10-inch cookie
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze the mixture to form pea-size to 1-inch clumps.
- Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with remaining crumbs. Bake until cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300 degrees F, and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan to unmold. Cookie can be kept, wrapped well in aluminum foil, at room temperature for up to 3 days.
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