Almond Sbrisolona with Chocolate Drizzle
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Ingredients & Equipment
What we send
- 6 tablespoonsunsalted butter
- 1/3 cuproasted salted almonds
- 1 tablespoonwhite wine
- 1/2 cupflour
- 1/3 cupsugar
- 1/4 teaspoonbaking powder
- 3 tablespoonscornmeal
- 2 ouncesdark chocolate
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
- 8" medium pot (optional)
- Tree Nuts
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.
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.
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).
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.
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.
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.