Piacentina Sbrisolona: the queen of Emilian desserts
The Piacentina Sbrisolona is a traditional dessert from Emilia’s culinary tradition, known and appreciated throughout Italy for its crumbly texture and rustic, enveloping flavor. Prepared with simple and genuine ingredients like flour, butter, sugar, eggs, and almonds, the Sbrisolona is a perfect dessert to beautifully conclude a meal or to accompany a cup of tea or coffee. Needless to say, the recipe comes from grandma’s cookbook.
A dessert with a long and rich history
The origins of the Piacentina Sbrisolona are lost in time, but it seems that its recipe dates back to the 16th century. It is said that this dessert was prepared by Emilian peasants during the harvest period, using available ingredients like flour, eggs, butter, and nuts gathered from trees. Over the centuries, the Sbrisolona has become a symbol of Piacenza’s gastronomy and a beloved dessert by all, from children to adults.
How to prepare Piacentina Sbrisolona
Preparing this cake is relatively simple, but it requires some skill and patience. First of all, it is important to use high-quality ingredients, such as fresh farm butter, organic eggs, and premium almonds. The shortcrust pastry is prepared by working the butter with sugar, eggs, and flour until a homogeneous and compact dough is obtained. At this point, toasted and coarsely chopped almonds are added, and the dough is worked to distribute them evenly. The Sbrisolona is then baked in a wood oven or a static electric oven at 284°F (140°C) for about 60 minutes, or until the surface takes on a deep golden color.
A versatile and delicious dessert
The Piacentina Sbrisolona is a versatile dessert that can be enjoyed on various occasions. It can be served on its own, accompanied by a glass of sweet white wine or a liqueur, or enriched with whipped cream, custard, or fresh fruit. It is a perfect dessert to conclude a meal with family or friends, but also for a tasty snack or a buffet.
Below are other Piacenza recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 615.35 (Kcal)
- Carbohydrates 65.96 (g) of which sugars 25.76 (g)
- Proteins 11.15 (g)
- Fat 35.50 (g) of which saturated 15.15 (g)of which unsaturated 19.65 (g)
- Fibers 4.46 (g)
- Sodium 102.12 (mg)
Indicative values for a portion of 129 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups cornmeal
- 1 3/4 cups all-purpose flour
- 1 cup butter
- 1 3/4 cups almonds
- 3/4 cup sugar
- 2 egg yolks
- 1 shot grappa
- 1 teaspoon vanilla extract
- 1/2 packet baking powder
- 1 lemon (grated zest)
- 1 pinch salt
Tools
shopping tips
- Baking Tray NAMAI Rectangular Baking Tray 8.6in x 11.8in – Non-stick Bakeware – Dishwasher Safe – Aluminum – Stone Effect Design (8.6in x 11.8in)
- Parchment Paper Cuki Baking Paper Sheets 13in x 15in – 25 Sheets – 1 Pack
- Chopper Moulinex DJ5201 Moulinette Essential, 4 Sharp Blades, Chops, Mixes, and Minces, Chopper, 400 ml Container Capacity, 300 W, White
Steps
Start by toasting the almonds in the oven for a few minutes, then chop them coarsely. In a bowl, combine the cornmeal with the all-purpose flour, sugar, vanilla extract, baking powder, almonds, grated lemon zest, and salt.
Transfer everything to the stand mixer, add the cubed butter, egg yolks, and grappa. With the paddle attachment, mix the dough just enough to combine it, to prevent it from becoming elastic. The resulting dough will be irregular, hence the “crumbled” effect. Spread the dough in a 11.8in x 8.6in tray lined with parchment paper, pressing it well with your hands to get a thickness of about 1.2in. Prick the surface with a fork.
Bake in a preheated oven at 284°F (140°C) for about 40 minutes, then sprinkle sugar on the surface and bake again at 302°F (150°C) for 10 minutes. Do not remove the Sbrisolona immediately after baking, but let it cool in the oven for a few minutes.
Tips for preparing the perfect Piacentina Sbrisolona
Tips for preparing the perfect Piacentina Sbrisolona
To achieve a perfect Piacentina Sbrisolona, it’s important to follow some simple but crucial tips. First, use cold butter straight from the fridge and work it quickly with your hands to avoid it getting too soft.
The almonds should be coarsely chopped to give the dessert its characteristic crumbly texture.
The Sbrisolona should be baked evenly to prevent it from burning or remaining raw in the center. Once baked, the Sbrisolona should be allowed to cool completely before cutting and serving.
FAQ (Frequently Asked Questions)
How should the butter be for preparing Piacentina Sbrisolona?
Use cold butter straight from the fridge.
