SBRISOLONA - Chef Sabrina Mancin

SBRISOLONA

Is a traditional crumbly cake (cookie) from the region of Lombardia, Italy. It is very simple to make and incredibly delicious.

INGREDIENTS

• 200g. All purpose flour

• 150g. Almond flour

• 18g. Cornstarch

• 125g. Sugar

• 150g. Butter

• 8g. Vanilla paste or extract

• 3g. Salt

PROCEDURE

  • Beat butter, sugar, vanilla and salt until light and fluffy. Check the video for consistency.
  • Then add your dry ingredients and mix. Stop half way to scrape down the sides and bottom of the bowl.
  • Stop mixing once it has come together but still crumbly like on the video.
  • Butter the sides and bottom of a 10” pan and then line the bottom with parchment paper.
  • Press down half of the mix on the bottom of the pan and leave the rest crumbled up on top.
  • Score how you’d like to cut it while it’s still raw. It will help you later. Decorate with almonds and put in the fridge for about one hour.
  • Bake at 350F for about 20-25 min or until it looks like on the first photo.
  • Eat with a coffee, a sweet wine or even with ice cream!
You can also make mini ones on any shape. ENJOY!

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