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.
- 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
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.