Recipe by: Adrian Richardson
Time: 1 hour
⅔ cup Tipo 00 flour, plus extra
½ cup sugar, plus extra
⅔ cup cornmeal
⅔ cup almond meal
⅓ cup hazelnut meal
2-3 tbsp white wine
½ cup unsalted butter, room temperature, cubed
¼ cup pistachios, chopped
¼ cup almonds, chopped
2 tbsp brown sugar
Lighthouse Flour Dessert Recipes
Preheat the oven to 175°C, fan-forced. Line a baking tray with baking paper and set it aside.
Place flour, almond meal, hazelnut meal, cornmeal and sugar on a clean bench.
Create a well in the centre of the dry ingredients, and add white wine, egg, butter and a pinch of salt to the centre. Gently incorporate the wet ingredients with the dry. Gently knead to bring them together.
Crumble the dough over the lined baking tray, covering the entire surface of the tray. Top with pistachios, almonds and brown sugar. Place in the oven and bake for 30-40 minutes or until golden brown.
Remove from the oven and allow to cool on the baking tray.
Break the sbrisolona into pieces and place on your serving plate, dust with icing sugar to serve.