Nutty Sbrisolona

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).

Bake in 160 degrees C for 45 minutes,
preferably in a springform. 

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) 

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. 

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.