Sbrisolona Amaretti and Chocolate

The Sbrisolona with amaretti and chocolate is a scrumptious variant of the traditional Mantuan cake. Here is the recipe to prepare it.

Ingredients

• 300 g of fioretto corn flour
• 200 g of all-purpose flour
• 200 g of sugar
• 200 g of cold butter, cut into pieces
• 100 g of amaretti biscuits
• 100 g of unpeeled shelled almonds
• 100 g of dark chocolate
• 2 egg yolks
• 1 lemon (grated zest)
• A pinch of salt

Preparation

1. Preheat the oven to 160 °C and place the rack in the center.
2. In a large bowl, mix the corn flour with the all-purpose flour and a pinch of salt.
3. Add the sugar and grated lemon zest.
4. Incorporate the cold butter, cut into pieces, and quickly work the mixture with your fingertips until it becomes sandy.
5. Coarsely chop the almonds and amaretti biscuits, then add them to the mixture along with the egg yolks, mixing everything carefully.
6. Break the dark chocolate into small pieces and gently fold it into the mixture.
7. Butter and flour a 24 cm diameter circular cake pan.
8. Pour the mixture into the pan, pressing lightly with your hands without compacting it too much, to maintain the cake’s characteristic crumbly texture.
9. Bake for about 40-45 minutes or until the surface is golden brown and crunchy. It is important not to overcook the Sbrisolona to preserve its typical texture.
10. Once baked, let the Sbrisolona cool in the pan before transferring it to a serving plate.

Trivia

This variant of Sbrisolona brings together the rich taste of dark chocolate with the sweetness of amaretti biscuits. It’s perfect to conclude a meal or to accompany coffee. Moreover, this cake has a long history dating back to the 17th century when it was served at the tables of Mantuan aristocracy.

Remember to serve it “crumbly,” as tradition dictates, breaking it with your hands rather than cutting it with a knife. Enjoy your meal!