Hazelnut Sbrisolona

Sbrisolona is a traditional dessert from Lombard cuisine, known for its crumbly and crunchy texture. Traditionally, it is made with almonds, but making a variation with hazelnuts is a fantastic idea for those who love these nuts. Here is how to make a Hazelnut Sbrisolona.

Ingredients

• 200 g of all-purpose flour
• 200 g of corn flour (fine type)
• 200 g of toasted and coarsely chopped hazelnuts
• 200 g of sugar
• 200 g of butter at room temperature
• 1 egg
• 1 egg yolk
• The grated zest of 1 lemon
• A pinch of salt
• Icing sugar for decoration (optional)

Preparation

1. Preheat the oven to 160 °C.
2. In a large bowl, mix the all-purpose flour, corn flour, and sugar.
3. Add the chopped hazelnuts, lemon zest, and a pinch of salt, and mix everything together.
4. Cut the butter into pieces and add it to the mixture along with the egg and yolk, then work with the tips of your fingers to obtain a sandy and lumpy mixture; make sure not to overwork the dough to maintain the “crumbly” consistency.
5. Evenly distribute the mixture into a round cake pan, avoiding pressing it down too much. You can use a springform pan of about 24 cm in diameter.
6. Bake in the oven for about 40-45 minutes or until the surface is golden brown.
7. Remove the Sbrisolona from the oven and let it cool completely before removing it from the pan.
8. Before serving, dust with icing sugar if you wish.

Remember, the primary characteristic of Sbrisolona is to be “crumbly,” so don’t worry if it breaks; that is precisely its peculiarity. Moreover, you can substitute some of the hazelnuts with almonds to achieve a more traditional flavor. Sbrisolona pairs very well with a sweet wine or dessert wine to enhance its taste. Enjoy your dessert all’italiana!