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Torta Sbrisolina gets its name from the word 'bricciole' meaning grains, and refers to its sandy texture.
This peculiar texture is a result of the polenta used in the mixture.
Sbrisolona is never cut but broken into pieces.
This cake is perfect with coffee and sweet wine.
1 1/2 sticks of butter, cold
1 1/2 C AP flour
1 1/2 C blanched almonds, finely ground
1/2 C sugar
1/4 tsp salt
1 tsp pure vanilla extract
1/2 tsp of almond extract or 1 - 2 tsp of amaretto
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