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Pour the flour and cornmeal on a pastry board and mix together with the
sugar, ground almonds, grated lemon zest, vanilla and a pinch of salt.
Break the egg yolks into the center of the flour, add butter and lard
cut in small pieces and knead till all ingredients are mixed together.
The dough should remain crumbly.
Butter a 10-in. tart pan and pat in the dough, leveling the top. Bake
for about one hour at 350ºF. Let cool and sprinkle with sugar before
serving.
Note:
It is advisable to slice the sbrisolona while still hot to
prevent it from breaking, since it gets rather hard when it cools down.
If tightly closed in a cake tin, this sbrisolona cake keeps for several days.
Wine Pairings
Malvasia di Casorzo d'Asti DOC
Moscato di Trani DOC
Ramandolo DOCG
Vin Santo del Chianti Classico DOC
Recipe courtesy of The Italian Trade Commission.
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