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.

Chef Chuck's Chocolate Almond Biscotti

Biscotti Cioccolato e Mandorle

A different twist with a chocolate biscotti and an almond biscotti combined. The best of both worlds with these twice baked delights.


Black and White Biscotti

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy, about 2 minutes. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Wrap in plastic wrap and make the chocolate biscotti.


Chocolate Biscotti
2 cups flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 cup walnuts chopped
3/4 cup chocolate chips
2 tablespoons melted chocolate


Preheat oven 350 degrees.
Sift together flour, cocoa powder, baking soda and baking powder set aside. Cream together in mixer butter and sugar on high for 2 minutes. Add eggs and vanilla and mix on high 2 more minutes. Set mixer on low and add flour mixture till combined. Stir in nuts, chocolate chips and melted chocolate. On a baking pan lined with parchment paper, divide dough into four equal parts. Spread one section to about 12 inches by 5 inches. Then take half of the almond biscotti and spread that on top of chocolate. Repeat with remaining dough. Bake at 350 degrees for 25 minutes let set on baking pan 5 minutes. Carefully remove using a spatula to a rack. Cool 10 minutes then place on board and cut 1 inch cookies, place back on baking pan and bake an additional 10 minutes.

Chef Chuck's Lemon Almond Sweet Pastry

Bensone alla Mandorla


A sweet pastry with crushed almonds gently rolled within the soft dough and a hint of fresh lemon is a wonderful dessert. The vanilla lemony icing enhances this pastry and adds a finishing touch to this sweet delight. Tasty anytime of the day with a cup of tea or coffee. Warm out of the oven and the melting icing dripping down I can hardly wait to taste.


Dough
2 teaspoons yeast
1/2 cup milk
1/4 cup butter, softened
2 tablespoons sugar
1 egg beaten
1/4 teaspoon salt
2 1/2 cups flour
zest of 1 lemon


Filling
1/4 cup butter softened
1/4 cup brown sugar
1 1/2 cups almonds chopped
1 tablespoon cinnamon
pinch of salt


Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
1 tablespoon fresh lemon juice
1 egg white for brushing


Heat milk until 105 degrees, in an electric mixer dissolve yeast in the warm milk until foamy, about 10 minutes. Add 2 cups flour, butter, salt, sugar, egg, and lemon zest, mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if needed, the dough should form a ball. Turn it out on a floured board and knead until smooth,about 5 minutes. Lightly oil a large bowl, place dough in the bowl and coat with oil. Cover with plastic wrap and let rise in a warm place until doubles in size about 1 hour. Turn out dough onto a floured surface roll out to 12x18 inches. Spread the butter all over. In a small bowl mix the cinnamon, sugar, salt and almonds. Spread mixture over buttered dough, roll up gently and place the seam down. Place on a parchment lined baking pan. Using a sharp knife or scissors make cuts every inch cutting only three quarters of the way through. Cover the roll with plastic wrap and let rise in a warm place for 45 minutes. Brush egg whites on dough. Bake at 375 degrees 20 to 35 minutes, till golden brown. Let cool on rack, when cooled drizzle icing all over the ring.