Sbrisolona receipt – Recioto della Valpolicella

Sbrisolona is a typical Mantova dessert and it is really appreciated in the Veronese area. It is a dry dessert that match really well with Recioto della Valpolicella.

Let’s start by listing the ingredients for Sbrisolona:

• 400 grams of flour
• 400 grams of corn flour
• 400 grams of sugar
• 450 grams of softened butter
• 3 egg yolks
• 200 grams of almonds
• the tip of a teaspoon of salt

It is important to respect the doses: flour, butter and sugar are present in equal quantities. The number of eggs corresponds to the ect of flour. Then start by mixing the butter and sugar so that they form a homogeneous mixture. With a blender chop the almonds (keep the whole almonds on one side in order to decorate the Sbrisolona cake later).

Combine the chopped almonds in a bowl with the mixture of butter and sugar. Then add the egg yolks, mixing everything together. Mix well, gradually adding flour in order to obtain the right consistency: it must be neither too dry nor too liquid. Line a cake pan of 26-30 cm with the parchment paper and pour into the mixture thus obtained.

Care must be taken to cover the entire surface from the cake tin. Close all the holes, but do not smooth the dough. We then form a layer of about 2 cm. Sow the whole almonds over the dough and bake in the preheated oven at 170 degrees for 40 minutes or until the surface of the Sbrisolona is golden and dry. When it is cooked, take it out of the oven, spread some sugar on its surface and let it cool completely. When serving it, break it with your hands, never with a knife. Absolutely to combine with the Recioto della Valpolicella Classico or with the Grappa di Amarone!