Elevate your Fall flavor!
I know pumpkin and spice make everything nice and I may be nuts for suggesting this but, hey what about nuts? Yes, I said nuts twice. I don’t want you to think I’m nuts – I’m just nuts over things that have nuts. Understand? Back to my nut theory. You know when you go to the store, and in large cardboard bins by the produce (typically by the pumpkins), those tan hard shell nut things appear? Does anyone own a nutcracker these days? Just curious. Oddly, I do. It’s a Victorian Era brass alligator – he always makes his debut in the Fall with said nut things.
Nuts need an excellent crack and if your super savvy you have a nut picker that looks like a dental hygienist’s tool. I’m pretty sure one exists in my grandparents’ cupboard somewhere. Because, gosh forbid, we don’t get all that meat out of the nut thing. Just kidding. Nuts are kinda pricey. Here’s what I’m saying to those who aren’t allergic to nuts, those who aren’t under the pumpkin spice spell…I just lost my train of thought. Okay, yes it’s the walnut I’m talking about. Kinda looks like a brain, but seriously touted as brain food. Really! Omega 3- something, pop a handful and it’s good for you. I must admit my first taste of walnut was on the family farm, where there is a black walnut tree. Oh boy, gramps loved black walnuts. He would churn ice cream for us in an old-fashioned ice cream maker, the kind that needed ice and rock salt and made chocolate almond ice cream for us. I’d ask what’s your favorite and he’d say “black walnut.’’ Ewww, clearly that wasn’t going to work for the majority. So chocolate almond it was. Super sidetracked, I’m not making ice cream, I’m talking another walnut kind of goodness. This recipe really screams Fall to me. Not really sure why, but it’s the perfect treat sipping tea by the fire kinda deal. Full disclosure, ya gotta’ like walnuts.
This recipe was shared with myself and a friend at a private cooking class by the excellent JC Wyatt House in historic St. Joseph, Mo. Nearly 12 years ago, one of the owners shared his Italian heritage and love for this Sbrisolona – a nut tart from northern Italy. It has now become a family favorite. In honor of Fall, here is the Sbrisolona I’ve made, minus the pumpkin spice. If you want to travel for fine dining in Historic St. Joseph, go to the JC Wyatt House. Beware though, you will be transported to a time of All Hallows’ Eve, as they take Fall quite seriously in this historic 1891 Victorian home. I promise you your experience will be a treat. (FYI, they sell out way before Halloween so be sure to contact them in advance.)
Sbrisolona’s origin dates to the 16th century and was a breakfast staple of the poor. Even though the recipe is generally made with almonds or hazelnut, it’s quite delicious with English walnuts. Perfect with tea, this crumbly cake (or cookie as I like to call it) is also good with a glass of Demi-sec wine.
Walnut Sbrisolona
- Yield: 12 servings 1x
Description
Sbrisolona’s origin dates to the 16th century and was a breakfast staple of the poor. Even though the recipe is generally made with almonds or hazelnut, it’s quite delicious with English walnuts. Perfect with tea, this crumbly cake (or cookie as I like to call it) is also good with a glass of Demi-sec wine.
Ingredients
- 1 3/4 cups ground nuts
- 1 3/4 cups flour
- 1 1/4 cup cornmeal
- 3/4 cup + 2 tablespoons sugar
- 2 egg yolks
- 10 tablespoon s soften butter
- Confectioner’s sugar for dusting
Instructions
Heat oven to 350 degrees F.
Crack your walnuts or buy pre-cracked. Measure walnut meat to 1 3/4 cups. Place in food processor and grind briefly. You want them ground not nut butter 🙂
Butter 10-inch cake pan and line with parchment paper.
In a bowl, mix nuts with flour, cornmeal and sugar. Stir in the egg yolks with a fork or hands till crumbly. Add the soft butter and knead until incorporated but crumbly.
Sprinkle the mixture into the pan and press down. Bake for 45 minutes or until golden brown.
Let cool completely before slicing into wedges. Dust with powdered sugar if you like.
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