Torta Sbrisolona Recipe

Name: Torta Sbrisolona
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely chopped almonds; 1 1/2 cups cornmeal; 1 cup white sugar; 1 2/3 cups all-purpose flour; 1 lemon, zested; 1 vanilla bean, split lengthwise and scraped; 1 pinch salt; 1/2 cup butter, softened; 2/3 cup lard; 3 egg yolks

Servings: persons

2 cups finely chopped almonds
1 1/2 cups cornmeal
1 cup white sugar
1 2/3 cups all-purpose flour
1 lemon, zested
1 vanilla bean, split lengthwise and scraped
1 pinch salt
1/2 cup butter, softened
2/3 cup lard
3 egg yolks

1
Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2
Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
3
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.
4
Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

1257

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups finely chopped almonds, 1 1/2 cups cornmeal, 1 cup white sugar, 1 2/3 cups all-purpose flour, and more.

Yes, Torta Sbrisolona falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Torta Sbrisolona

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