Sbrisolona

Ingredients:

- 2 cups all-purpose flour

- 1 cup yellow cornmeal

- 1 cup granulated sugar

- 1 cup unsalted butter, cold and cut into small cubes

- 1/2 cup whole almonds, roughly chopped

- Zest of 1 lemon

- Pinch of salt

- 1 large egg yolk

- Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking pan and set it aside.

2. In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, and a pinch of salt. Mix well to combine.

3. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Add the chopped almonds and lemon zest to the mixture and mix well.

5. Make a well in the center of the mixture and add the egg yolk. Use a fork to mix the egg yolk into the crumbs until the dough starts to come together.

6. Transfer the crumbly dough to the greased baking pan. Gently press it down with your hands to distribute it evenly in the pan, but avoid pressing it too firmly.

7. Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and the top is lightly golden.

8. Remove from the oven and allow the Sbrisolona to cool completely in the pan. It will firm up as it cools.

9. Once cooled, carefully transfer the Sbrisolona to a serving plate. Dust the top with powdered sugar.

10. To serve, cut the Sbrisolona into wedges or irregular pieces. It is traditionally enjoyed with a glass of dessert wine or coffee.

The Sbrisolona is meant to have a crumbly texture, so don't worry if it breaks apart easily. Enjoy this delightful Italian treat with its distinctive texture and nutty flavors!