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.
1
Chop the cold butter into cubes, add almond butter, and mix with flour, add salt.
- Butter: 140 g
- Almond paste: 60 g
- Wheat flour: 200 g
- Cornmeal: 200 g
- Salt: pinch
2
Chop 150 grams of almonds, leaving the remaining 30 for decoration.
- Almond: 180 g
3
Add sugar and ground almonds.
- Sugar: 140 g
- Almond: 180 g
4
Add the yolks last.
- 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.
- Butter: 140 g
7
Decorate with almonds by pressing the nuts into the dough.
- 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.