Sbrisolona is a traditional Lombard dessert, known for its crumbly texture and irresistible taste. Originally made with corn flour, butter, and almonds, today it is enriched with other ingredients to make this dessert even more delicious. Perfect to enjoy on any occasion, from breakfast to dessert after dinner, Sbrisolona is a delight for the palate.
Peel the almonds by dipping them in boiling water, then dry and chop them
On the work surface, arrange the flours mixed together in a mound and in the center add the sugar, chopped almonds, yolks, grated lemon peel, a pinch of salt, and a pinch of vanilla
Mix the ingredients well together, then reform the mound and in the center add the softened butter and lard, and knead everything well
You won't be able to get a compact dough, but the important thing is that the individual ingredients blend well together
Distribute the dough in a greased and floured cake pan, crumbling it carefully and forming an even layer; before baking, tap the pan on the work surface to remove any air pockets that may form inside the dough
Then bake in a hot oven for an hour, let cool, and serve sprinkled with powdered sugar
Electric mixer
Square baking pan
Measuring cup
Italia, Lombardia
| Energy (kcal) | 459.18 |
| Carbohydrates (g) | 41.37 |
| of which Sugars (g) | 15.69 |
| Fat (g) | 29.41 |
| of which Saturates (g) | 10.3 |
| Protein (g) | 8.18 |
| Fiber (g) | 3.41 |
| Sale (g) | 0.11 |
