Best Torta Sbrisolona Recipes
TORTA SBRISOLONA
Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.
Provided by GJGLAM
Categories World Cuisine Recipes European Italian
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
- Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
- Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
- Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 57.6 g, Cholesterol 98.8 mg, Fat 34.4 g, Fiber 3.7 g, Protein 8.6 g, SaturatedFat 12.5 g, Sodium 85.3 mg, Sugar 22.7 g
TORTA SBRISOLONA
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine. The addition of almond flour and cornmeal is partially responsible for the cookie's wonderful texture; the technique claims the rest of the credit. The dough is quickly mixed in a food processor - whir just until you've got a bowl full of morsels; you don't want a smooth dough - and then you pinch off nuggets of the dough and press them lightly into the pan. It's as if you were baking a pan full of streusel. You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks - messy, but fun.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 40m
Yield Make about 16 individual cookies
Number Of Ingredients 9
Steps:
- Center a rack in the oven, and heat it to 325 degrees. Butter an 8-inch square baking pan.
- Put both flours, cornmeal, sugar, salt and cinnamon in a food processor, and pulse to blend. Drop in the chunks of butter, and pulse, scraping the bottom of the bowl a couple of times, until the mixture looks like coarse cornmeal. Pulsing, pour in the yolk. Using long pulses, process until the mixture is moist and grainy, like wet sand - it should hold together when pinched.
- Transfer to a bowl, stir in the almonds and use your fingers to squeeze the dough into small streusel-like morsels; drop the pieces into the buttered pan as you go. When all the dough is in, pat it down gently, just enough to start the morsels on the road to sticking together.
- Bake for 34 to 38 minutes, until the top is deeply golden brown. Transfer to a rack, wait 3 minutes, then run a table knife around the torta and invert it onto the rack. If you want to cut it into pieces, turn it right-side-up onto a cutting board, and use a chef's knife to cut into cookies; return the pieces to the rack to cool to room temperature. If you want to serve the torta as a break-apart sweet, simply let it cool on the rack.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 38 milligrams, Sugar 5 grams, TransFat 0 grams
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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