Sbrisolona Recipe

5 from 6 votes

Sbrisolona is a traditional cake or giant cookie from Mantova in the Lombardy region of Italy. It buttery, nutty and irristible!

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Preheat the oven to 320ºF/160ºC. Grease two 8 or 9 inch (20 or 23cm) spring form pans.
Chop almonds finely using a knife or using short bursts in a blender or food processor, uneven pieces are fine. Set aside.
Combine all purpose flour, cornmeal, baking powder and salt.
Using your fingertips, rub in the soft butter until the mixture is crumbly and beginning to clump. Ensure no lumps of butter remain.
Stir through sugar and almonds, then add the oil and anise extract.
Be sure that the oils have been distributed evenly. You'll see where the oils have clumped because the flour clump will look slightly darker. Use the back of the spoon to break and spread the oily clump.
Spoon the mixture evenly into the two prepared pans and press down with your fingertips - just a little but not too much. It is meant to be rough and crumbly not pressed flat and too firmly.
Scatter extra almonds over and press in slightly.
Bake at 320ºF (160ºC) for 35-45 minutes until lightly golden brown.

Whole, unblanched almonds add more flavor; however, unblanched almonds are fine.
Cornmeal for polenta is preferred, but regular yellow cornmeal will also work.
Substitute the zest of a lemon or 1 teaspoon of vanilla extract for the anise extract for a different flavor. Alternatively, use a quarter of a teaspoon of anise oil in place of the anise extract.

Tips for Success

Sbrisolona is a giant cookie, not a cake! Don't expect it to rise much (think 1/2 inch).
Don't overwork the dough!
Crumbly is key! Resist pressing the dough down for the best texture.
Add an optional egg yolk to create larger crumbs and a slightly denser (but still delicious) sbrisolona.