Friday, January 7, 2011

Chef Chuck's Crumb Torta " Sbrisolona ''






Sbrisolona


A torta so delicious with coffee or tea, sbrisolona meaning crumbly, explains the texture of this almond flavored dessert. Sbrisolona, is popular in northern Italy, a sweet recipe from the Lombardy region. A quick and inexpensive dessert to make and enjoy with your family.


Crumb Torta

1 3/4 cups flour
1 1/2 cups almonds, ground
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 egg yolks
16 tablespoons butter, 2 sticks
zest of 1 lemon
2 teaspoons fresh lemon juice


In a food processor or blender grind almonds to a fine consistency. In a bowl whisk almonds, flour, sugar, salt, vanilla, lemon zest, lemon juice and egg yolks together. The mixture will be dry, cut butter in small chunks and using your hands squeeze with the dry ingredients to form a crumbly mixture. Generously butter a 9" or 10 " round pan, place half the mixture in and press down lightly, then crumble on the rest, bake at 350 degrees for 30 minutes.

10 comments:

  1. I love the crumbly texture and perfect to share over a cup of coffee with a friend. What a delicious looking photo as well, Chef.

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  2. Hello Bridgett, I love crumble sometimes too, with some java!
    Thank you :)
    I wish you a, Happy New Year!

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  3. MMMMMMMMMMMMM,..this torte looks amazing, beautiful & fabulous too!

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  4. Hi Sophie!! Hey my friend, I hope all is well
    Happy New Year!

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  5. This is one of my favorite treats from the region my mom comes from. I always come back with one of these and I've made them at home too.

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  6. Hello, Ciao Chow Linda, Happy New year!!
    Glad to here you like, I will be to Brescia, Lombardy Region next week :)

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  7. I've not seen this recipe or cake before. What a treat to find something new. This sounds delicious. I hope you have a great day. Blessings...Mary

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  8. Hello Mary, So glad to hear you this one!
    Thank you, enjoy :)

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  9. I would love to try this recipe but I don't care for almonds.... can I substitute any type of nut? Thank you! -Kathy

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  10. Hi Kathy, I think you may use pecans or walnuts, the results my be exciting and new!! Thank you. :)

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