Description
Sbrisolona is a traditional Italian crumble cake with a rich buttery texture and crunchy almond flavor. This rustic dessert from Northern Italy is intentionally crisp and crumbly, making it perfect with coffee, tea, or as a simple after-dinner treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup chopped almonds
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for dusting
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9-inch round baking pan with parchment paper.
- In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, salt, and chopped almonds.
- Add the softened butter and work it into the dry ingredients using your fingertips or a pastry cutter until coarse crumbs form.
- Add the eggs and vanilla extract. Mix gently until a crumbly dough forms. Do not overmix.
- Transfer the crumbly dough into the prepared pan and spread loosely without pressing too firmly.
- Bake for 35 to 40 minutes until golden brown and fragrant.
- Allow the cake to cool completely in the pan.
- Dust with powdered sugar before serving. Break into rustic pieces instead of slicing neatly.
Notes
- The crumbly texture is traditional and should not be smoothed into a batter.
- Almond flour gives the cake its authentic nutty flavor and delicate texture.
- Do not compact the dough too firmly in the pan to keep the cake light and crisp.
- Store in an airtight container at room temperature for up to 5 days.
- Serve with coffee, cappuccino, tea, or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 18g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
