Sbrisolona with moscato d’asti zabaglione
- ¾ cup raw almonds
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons finely ground cornmeal
- ½ teaspoon kosher salt
- 7 tablespoons cold unsalted butter, cut into small
- cubes, plus butter for the pan
- 3 tablespoons lightly packed brown sugar
- ⅓ cup granulated sugar
- 1 extra-large egg yolk
- ¼ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
- 1 tablespoon finely grated orange zest
- Moscato d’Asti zabaglione
Instructions:
The zabaglione needs to cool for 2 hours before serving.
- Preheat the oven to 350°F.
- Spread the almonds on a baking sheet, and toast 8 to 10 minutes, tossing a couple of times, until they’re golden brown and smell nutty. When they have cooled, chop the nuts coarsely.
- Place the flour, cornmeal, and salt in a large bowl. Add the butter, and work it into the flour with your fingers until you have a coarse meal. Stir in the sugars and almonds. Make a well in the center of the dry ingredients.
- Combine the egg yolk, extracts, and zest together in a small bowl. Pour into the well at the center of the dry ingredients. Mix gently with your hands. The dough will look dry and crumbly, similar to a streusel.
- Transfer the dough into a buttered 8-inch Springform pan. Very lightly, press the dough into the pan, being careful not to pack it too tightly; the top should be somewhat uneven.
- Bake 30 to 40 minutes, until set and deep golden brown.
- When it has cooled completely, break the sbrisolona into “rustic” pieces, and serve with a bowl of the zabaglione. Invite your guests to scoop up dollops of zabaglione onto the sbrisolona and eat with their hands. Serve with glasses of Moscato d’Asti, of course!