Polenta biscuit recipe
The verb sbriciolare means to crumble, and that’s what you get with this Torta Sbrisolona recipe: A huge, crumbly polenta biscuit with almonds and cornmeal.
I’d never seen a crumble cake in Italy until I walked by the souvenir shops in Mantova and saw the local torta sbrisolona displayed in varying sizes. The verb sbriciolare means to crumble, and that’s what you get: A huge, crumbly polenta biscuit with almonds and cornmeal, but without the fruit filling I’d normally expect to find in this kind of context. Still, the biscuit has a nice crunch and an appealing taste of almonds with a hint of lemon. And I will definitely make it again as an supplement or alternative to the stable chocolate chip cookies.
100 g butter
100 g flour
100 g polenta flour/cornmeal
100 g sugar
100 g blanched almonds
1 egg yolk
Zest of 1 lemon
Rub polenta flour or cornmeal, flour and sugar with butter till it resembles bread crumbs.
Chop the almonds coarsely, grate the lemon zest and add it to the crumble.
Use the egg yolk to bind the pastry together
Spread it out as a flat round disc on a sheet of baking paper
Bake at 160 C /320 F for 30 minutes
Torta sbrisolona should be broken with the hands and not cut with a knife