Torta Sbrisolona
Though it’s called a torte, this is like a big, fancy almond butter cookie you serve in wedges—the dough is mixed quickly in the food processor, pressed into the bottom of your pan as a base, with some reserved to crumble on top. It’s fantastic filled with mincemeat, but makes use of any type of preserve you happen to have, from lemon curd to fig jam to Nutella.
Ingredients
- 2 c. all-purpose flour
- 1 1/2 c. sliced or slivered almonds
- 3/4 c. sugar
- 1/4 t. salt
- 1 c. butter at room temperature
- 1 t. vanilla or almond extract
- 1 c. mincemeat fruit preserves, fig jam or lemon curd
Instructions
- Preheat the oven to 350˚F.
- In the bowl of a food processor, pulse the flour, almonds, sugar and salt until they’re well-blended and the nuts are finely ground.
- Add the butter and vanilla or almond extract and pulse until well combined and crumbly—the mixture should hold together when you squeeze it.
- Divide a little more than half the mixture between two 8 or 9-inch cake pans, 8x8-inch pans or fluted tart pans, pressing evenly into the bottom.
- Spread with mincemeat, jam or preserves, then sprinkle the rest of the crumble mixture over top, squeezing lightly. Bake for 40-45 minutes, or until golden and set. Makes 2 dozen wedges (or more).