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Sbrisolona is a traditional Italian crumbly butter cake from Lombardy, perfect for breakfast or snacks. This delicate pastry features a buttery, crumbly texture studded with cornmeal and almonds, creating a unique melt-in-your-mouth experience. It's often enjoyed with coffee or milk and is ideal for dunking.
Prep
15 min
Cook
28 min
Total
43 min
Servings
8 srv
Difficulty
Easy
Calories
285 kcal
For 8 serving(s)
Per serving
Preheat oven to 180°C and line a round baking pan with parchment paper
Mix flour, cornmeal, sugar, and salt in a large bowl
Add cold butter cut into small cubes and rub with your fingertips until mixture resembles breadcrumbs
Stir in sliced almonds and grated lemon zest until evenly distributed
Press the mixture gently into the prepared pan, keeping it loose and crumbly rather than compacting it firmly
Bake for 25-30 minutes until golden brown and fragrant
Cool completely in the pan, then break into rustic crumbly pieces before serving
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