Torta Sbrisolona Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
• Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
• Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
• Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

Steps:

• Center a rack in the oven, and heat it to 325 degrees. Butter an 8-inch square baking pan.
• Put both flours, cornmeal, sugar, salt and cinnamon in a food processor, and pulse to blend. Drop in the chunks of butter, and pulse, scraping the bottom of the bowl a couple of times, until the mixture looks like coarse cornmeal. Pulsing, pour in the yolk. Using long pulses, process until the mixture is moist and grainy, like wet sand - it should hold together when pinched.
• Transfer to a bowl, stir in the almonds and use your fingers to squeeze the dough into small streusel-like morsels; drop the pieces into the buttered pan as you go. When all the dough is in, pat it down gently, just enough to start the morsels on the road to sticking together.
• Bake for 34 to 38 minutes, until the top is deeply golden brown. Transfer to a rack, wait 3 minutes, then run a table knife around the torta and invert it onto the rack. If you want to cut it into pieces, turn it right-side-up onto a cutting board, and use a chef's knife to cut into cookies; return the pieces to the rack to cool to room temperature. If you want to serve the torta as a break-apart sweet, simply let it cool on the rack.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Butter a 10 inch springform pan. (I found that buttering the pan was unnecessary since the cookie is quite buttery.).
• In a mixing bowl whisk together the flour, sugar, finely ground blanch almonds, and salt or pulse ingredients together in a food processor.
• Cut the butter into the dry ingredients then about halfway through sprinkle in the extracts and continue to cut until the mixture is fully incorporated and starts to come together, there should be no dried crumbs. Or alternatively you can pulse the butter into the dry ingredients in a food processor.
• Squeeze the mixture to form pea to 1 inch size clumps of dough.
• Gently press about 1/4 of the crumbs into bottom of the springform pan. Sprinkle the rest of the mixture evenly over the top.
• Bake until the cookie starts to turn pale golden, about 20 minutes.
• Then lower the temperature to 300 and continue to bake for 20 more minutes until the cookie is dry and crisp.
• Cool on a rack and release from the springform before serving.
• Place on a platter and dust with powdered sugar if preferred.

Steps:

• Preheat the oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze the mixture to form pea-size to 1-inch clumps.
• Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with remaining crumbs. Bake until cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300 degrees F, and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan to unmold. Cookie can be kept, wrapped well in aluminum foil, at room temperature for up to 3 days.