|Posted by William Abruzzo on May 21, 2015 at 4:20 PM|
This week's recipe takes us to the region of LOMBARDIA. Sbrisolona is a unique traditional cookie from the beautiful medieval city of Mantova. In the dialect of southern Lombardia, “sbrisolona” means crunchy, which certainly describes this unique and tasty treat that dates back to the 16th Century. A simple crumble of cornmeal, flour and sugar, sbrisolona is similar to the streusel topping on a crumb cake. In my verion of this recipe, slivered almonds add even more texture and lemon zest adds depth of flavor. This is one unique treat that your family and friends are sure to love. But be forewarned, snacking on sbrisolona is addictive. Once you start, it’s hard to stop! So make a big batch for your next gathering of family and friends. Enjoy!
All Purpose Pre-sifted Flour (3 cups)
Polenta (2 cups -fine ground)
Slivered Almonds (2 cups)
Sugar (2 cups)
Butter (1 cup)
Milk (¼ cup)
Baking Powder (5 tsp)
Salt (1 tsp)
Vanilla (1½ tsp)
Zest the lemon. Place the flour, polenta, sugar and baking powder in a large mixing bowl and thoroughly combine them. Melt the butter, allow it to cool, and then whisk it together with the milk, vanilla, salt, lemon zest, and eggs. Next, add the liquid ingredients to the bowl and mix everything together to achieve a loose crumble. Do not knead the dough or work into a ball.
Sprinkle the crumbles of dough loosely onto a 12 by 16 inch baking pan that has been lightly sprayed with cooking spray. Do not press the dough into the pan as there should be lots of nooks and crannies between the crumbles. Sprinkle the almonds over top, allowing them to fall into all the nooks. Place the sbrisolona in an oven that has been preheated to 375 degrees. Bake for 30 to 35 minutes or until golden on top and bottom. Cut the sbrisolona into 1 1/2 inch squares as soon as it comes out of the oven. Makes 3 dozen cookies.
Categories: Desserts + Liqueurs