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Freshly baked Sbrisolona in a tart pan topped with almonds and sugar.

Sbrisolona Recipe

Crumbly, nutty, and lightly buttery, this Sbrisolona brings texture and warm flavour together in a way that feels cosy and irresistibly crunchy.

Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 x 25 cm – 10 inch tart
Author: Manuela Zangara

Ingredients

Cake

  • 200 g – 7 oz all-purpose flour
  • 200 g – 7 oz cornmeal – finely ground
  • 150 g – 5.5 oz blanched almonds
  • 200 g – 7 oz sugar
  • Zest of 1 lemon – grated
  • 1 tsp vanilla essence
  • 2 egg yolks
  • 100 g – 3.5 oz lard or butter
  • 100 g – 3.5 oz butter

Garnish

  • 50 g almonds – to garnish
  • 2 tbsp sugar

Instructions

  1. Roughly chop the blanched almonds and mix them with the all-purpose flour and cornmeal.

  2. Add all the remaining ingredients and mix with your hands until just combined. The mixture will stay crumbly, which is exactly how it should be.
  3. Transfer the mixture to a greased tart pan. Do not press it down, as the traditional texture is meant to stay loose and crumbly.
  4. Scatter the unblanched almonds evenly over the top.
  5. Bake in a preheated oven at 180°C – 355°F for 1 hour.
  6. Allow it to cool, then sprinkle 2 tablespoons of sugar over the top.
  7. Break it into rustic pieces with your hands to serve.