Sbrisolona mandorle
by Salvatore Toma

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Sbrisolona mandorle

Component 1Sbrisolona mandorla

330 g Butter
250 g Ground blanched almonds
150 g Semolina flour
250 g Cane sugar
3 g Salt
5 g Baking powder
120 g Eggs
1 pz Madagascar” vanilla pod, cut lengthwise
350 g Sieved white flour 00

Blend all the ingredients, except for the white flour, in the food mixer. The mixture should not incorporate any air to ensure a good overall crumbly result. Then, add the white flour to the mixture and mix briefly. When the dough is ready, it should still be crumbly.
Put in the freezer overnight and the next day, put a small quantity in the blender to obtain nibs.
Put the mixture into small metal rings of the chosen size (e.g. 250 g for 20 cm diameter).

Component 2Decoration and baking

as required cane sugar
as required Peeled almonds
as required PERÙ Single origin dark chocolate drops
as required Cinnamon powder

Decorate with cane sugar, Peru dark chocolate drops, blanched almonds and cinnamon.
Bake at a temperature of 160/170 °C for 20 minutes. Cut to the desired size and bake at 170°C with oven valve open for 16-18 minutes.
Allow to cool down and package.