500 gr of corn flour
500 gr of “00” flour
500 gr of sugar
1 vanilla fresh bean
500 gr of butter
5 egg yolks
500 gr of sweet and peeled almonds
a pinch of salt
1 spoon of grappa
Mix the corn flour, “00” flour and sugar together. Open the vanilla bean to extract its seeds. Add it to the mixture with room temperature butter and minced almonds.
After blending all ingredients, add a pinch of salt and a spoon of grappa. Incorporate the egg yolks one-by-one until the mixture becomes uniform.
Place it on a buttered cake pan without pressing. Bake it 150° for an hour, then leave it out to cool off.
What to pair with Sbrisolona? Tommasi Fiorato Recioto della Valpolicella is the perfect choice!