Nutty Sbrisolona
It's best described as something in between a cake and a giant cookie.
Italian in origin of course, as everything else that I truly love. Fruity, nutty and crumbly.
Break it apart and have it with coffee. Crumble it up as use as part of a dessert with
whipped cream or ice cream. Or maybe the best way to enjoy it: when still varm,
break off little pieces and sprinkle them with a sweet dessert wine (i.e sauternes) and
devour it (along with a glass of the wine).
2 ½ cups flour (partly wholemeal)
¾ cup polenta (fine or medium grain)
200 grams butter
100 g (¾ cups) chopped walnuts
100 g (¾ cups) chopped hazelnuts
1 cups caster sugar (white or brown)
2 egg yolks
Grated zest of one lemon
Pinch of bourbon vanilla powder
Blanched whole almonds for decoration (optional)
Blanched whole almonds for decoration (optional)
Sift polenta and flour into a large mixing bowl, mix them and knead in the butter.
Add sugar, lemon zest, vanilla and chopped nuts, and finally knead in the egg yolks.
Add sugar, lemon zest, vanilla and chopped nuts, and finally knead in the egg yolks.
If you want practical portions, that can also be used as cups/base for a dessert later
(save on dishes!), you can press the dough into muffin tins and bake. Then freeze.
(save on dishes!), you can press the dough into muffin tins and bake. Then freeze.