Torta Sbrisolona :Simplicity at Its Best

Flipping through Martha Stewart's Baking Handbook while, bored, itching to use my new Kitchen Aid( early B day present), and seeing what can I possibly make with the aforementioned device without going to the store.... I saw this lovely gem. I love almonds and any cookie made with them "Is a good thing". Certain Someone now has been in Europe going on three weeks and I needed something warm and comforting along with the Kitchen Aid he purchased for me in case he misses out on the actual Bday.Aww work, but he must do it to be able to afford our toys. I digress. So I see this recipe that's calls for just a few simple ingredients. Torta Sbrisolona originates from Mantua , Italy and essentially is a cake/cookie that hails from a time when few could afford the more costly ingredients of richer sweets. Not surprisingly its Christmas favorite. I love the simplicity of this with just a cup of hot tea. I can also see it served alongside some warm spiced apples and ice cream. Enjoy.

Torta Sbrisolona adapted from Martha Stewart's Baking Handbook

1 3/4 sticks (14 tablespoons) unsalted Butter

1 3/4 cups all purpose Flour

1 1/2 cups blanched almonds, finely ground

3/4 cup of sugar ( I used Turbinado Raw Sugar)

1/4 teaspoon salt

1 1/2 teaspoon pure vanilla extract ( In addition I added a touch of amaretto flavoring)

Preheat oven to 350. Butter a 10 inch spring form pan: set aside. Whisk together all ingredients except the butter in a large bowl. Cut in the butter gradually and blend until mixture is completely incorporated. There should be no dry crumbs.

Gently press all except 1/4 of mixture into the spring form pan. Sprinkle the rest of the mixture( streusal /crumb like) on top of the pressed mixture. Bake for 25 minutes until golden.Reduce temp to 300 and bake for 10 more minutes. Transfer to rack and cool. Removes sides to unmold. Cookie can be kept wrapped up to three days.