The classic Sbrisolona is a typical dessert of Mantua that has been prepared by farmers in the area as far back as the sixteenth century. This easy-to-make recipe gets ready in 90 minutes and yields 2 servings.
LIST OF INGREDIENTS
➢ 1/2 C. of butter, room temperature
➢ 1/2 C. of sugar, plus extra
➢ 2/3 C. of cornmeal
➢ 2/3 C. of flour, plus extra
➢ 2/3 C. of almonds, blanched
➢ 1/3 C. of hazelnuts, blanched
➢ 2 1/2 TBSP. of white wine
➢ For the classic Sbrisolona recipe, process 1/3 cup of almonds along with the hazelnuts and sugar. Mix the cornmeal on a work surface along with a pinch of salt, then add the chopped butter and sugar-nut mixture. ➢ Mix the ingredients with your fingertips without ever fully pressing the dough. Add the Italian flour to the dough mix till crumbly and dry. Add wine to the mixture. ➢ Line a baking sheet with parchment paper and place two greased and floured ring cake moulds. Spread the crumbly dough inside the rings or cake pans, ➢ Decorate the cake with the rest of the almonds, whole or sliced, then sprinkle with a spoonful of sugar. ➢ Bake at 350 °F for 30 minutes, until the surface is golden. Remove from the oven, let cool, then remove them from the pans and serve.
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