This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a really interesting one! Torta Sbrisolona is a slice, not a cookie and it’s made with almond flour and cornmeal which gives it a really great texture.
Translated from the Italian, torta sbrisolona, a traditional cookie that’s been beguiling people since the Renaissance, means “crumbly cake,” but most people think of it as a cookie and I’m voting with the majority here.
(sorry Dorie, I think it’s a slice!)
She goes on to say that the mixture is made like a streusel (actually super easy, in a food processor) and then you “squeeze, pinch and press the dough into nubbins that you toss into the baking pan.” Based on feedback from other Tuesdays with Dorie bakers who made this a couple of weeks ago, I definitely did not follow this advice and packed the very crumbly mixture tightly into the baking tin. I was easily able to lift the slice out of the pan after it had cooled and cut it into bars. the texture is definitely a little crumbly – like an almond shortbread with cornmeal and I enjoyed it well enough. Not sure I’d make it again but at least if I see it in a bakery now, I’d know what the name means!
(Note that I used sliced almonds because that’s what I had on hand but Dorie’s much prettier rendition calls for whole almonds with their skins roughly chopped)
Get the recipe for Dorie Greenspan’s Torta Sbrisolona from Dorie’s Cookies on p 93 of Dorie’s Cookies! or here (possible paywall).
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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