Corn Flour and Almond Pie "Sbrisolona"

8 servings

60 minutes

The 'Sbrizolona' pie is a true Italian masterpiece from the Lombardy region. Its texture is fragile and crumbly, like a sandy cloud, while its flavor exquisitely combines the tenderness of almonds with the light sweetness of corn flour. Originally, this pie was a peasant treat, easy to make and perfect for long storage. It is not cut with a knife but broken into pieces, enjoying the contrast between the crispy crust and crumbly center. 'Sbrizolona' is served with both coffee and dessert wine, highlighting its nutty-sweet notes. A great idea for cozy evenings or traditional Italian feasts.

Energy value per serving

• Calories: 550.4
• Proteins: 10.9g
• Fats: 31.2g
• Carbohydrates: 57.1g

Ingredients

• Wheat flour: 200 g
• Corn flour: 200 g
• Butter: 140 g
• Sugar: 140 g
• Salt: pinch
• Egg yolk: 2 pc
• Almond: 180 g
• Almond paste: 60 g

Cooking steps

1. Chop the cold butter into cubes, add almond butter, and mix with flour, add salt.

   Required ingredients:

   • Butter: 140 g
   • Almond paste: 60 g
   • Wheat flour: 200 g
   • Corn flour: 200 g
   • Salt:  pinch

2. Chop 150 grams of almonds, leaving the remaining 30 for decoration.

   Required ingredients:

   • Almond: 180 g

3. Add sugar and ground almonds.

   Required ingredients:

   • Sugar: 140 g
   • Almond: 180 g

4. Add the yolks last.

   Required ingredients:

   • Egg yolk: 2 pieces

5. You need to work quickly with the test while maintaining its loose structure.

6. Grease the baking tray with oil and place the dough in pieces, pressing a little to stick together in one layer. The height of the pie is 2 cm.

   Required ingredients:

   • Butter: 140 g

7. Decorate with almonds by pressing the nuts into the dough.

   Required ingredients:

   • Almond: 180 g

8. Bake for 20 minutes at 170 degrees. Then cover with foil and keep in the oven for another 20 minutes at 170 degrees.