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Almond Sbrisolona

Almond Sbrisolona with Chocolate Drizzle

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Recipe Details


The perfect marriage of cookie and cake, Italian sbrisolona has a slightly sweet, nutty flavor and crunchy, crumbly texture. Similar to biscotti, it’s ideal for breaking into pieces and dipping in hot coffee or tea. Here, Chef Andrea combines cornmeal, sugar, almonds, and butter to make the dough, then bakes it until perfectly golden. Drizzled with melted dark chocolate, this delicate treat will add a touch of sweetness to your afternoon tea or dessert.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Andrea

    By Chef Andrea

    Nutritional info

    • Calories 440
    • Protein 6g
    • Total Carb 42g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      6 tablespoons
      unsalted butter
    • roasted salted almonds
      1/3 cup
      roasted salted almonds
    • white wine
      1 tablespoon
      white wine
    • flour
      1/2 cup
    • sugar
      1/3 cup
    • baking powder
      1/4 teaspoon
      baking powder
    • cornmeal
      3 tablespoons
    • dark chocolate
      2 ounces
      dark chocolate
    • parchment paper
      parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet
    • 8" medium pot (optional)


    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 300°F. Cut butter into ¼-inch cubes, transfer to a plate, and place in refrigerator until ready to use. Finely chop almonds. Separate 1 egg, placing yolk in a small bowl. Discard egg white or save for your morning omelet. Add wine to bowl with egg yolk and whisk to combine (the wine enhances the flavors of the other ingredients, and the alcohol will cook off!). Line a baking sheet with parchment paper.

    2. Prepare Dough

      Prepare Dough

      In a large bowl, combine flour, chilled butter, and ⅛ teaspoon salt. Using your hands or a fork, work butter into dry ingredients to combine into a crumbly texture—the butter pieces should be the size of grains of rice. Combining the flour and butter may take a while, but be patient—it's worth it to help your dough hold its shape in Step 4.

    3. Finish Dough

      Finish Dough

      Add sugar, baking powder, and cornmeal to bowl with butter-flour mixture and stir to combine. Gently stir in egg mixture, being careful not to overmix. Fold in almonds (at this point, your dough will be moist with a very crumbly texture).

    4. Form and Bake Sbrisolona

      Form and Bake Sbrisolona

      Add dough to prepared baking sheet. Divide and loosely form into 4 equal discs, about ¾-inch thick (by gently shaping and patting your dough, rather than packing it down, you'll preserve its crumbly, melt-in-your-mouth texture). Bake until edges are starting to brown, 15 minutes. Then, increase heat to 325°F and continue baking until golden brown, 11-13 minutes more. Set aside to cool slightly, 10 minutes.

    5. Melt Chocolate

      Melt Chocolate

      While sbrisolona bakes, place dark chocolate in a separate small heatproof bowl. Microwave in 30-second intervals until completely melted (make sure your bowl is dry to prevent chocolate from seizing). Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes. Set aside.

    6. Plate Almond Sbrisolona

      Plate Almond Sbrisolona

      Once sbrisolona has cooled, drizzle over melted chocolate. Break apart into pieces and dig in! Store any leftovers in an airtight container at room temperature for up to 3 days.

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