The coarse bread is a typical Christmas dessert from Abruzzo, particularly from the Pescara area. I have wanted to make it at home for years: my dome mold was staring at me and begging to be used.
This recipe is a sweet version of the coarse bread: a round and rustic bread that Abruzzese shepherds made with cornmeal and then baked in a wood-fired oven.
This dessert is made in a dome shape with a mixture of almonds and semolina; then, once baked, it is covered with chocolate.
For other Christmas desserts, check out the collection: Regional Christmas Desserts
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
Ingredients
- 5.3 oz Almonds
- 1 cup Sugar
- 6 Eggs
- 6 Bitter almonds (or 1/2 vial of almond flavor)
- Lemon zest
- 5.3 oz Semolina
- 7.1 oz Dark chocolate
- 1.4 oz Butter
Tools
- Mold
- Mixer
Preparation
To make the coarse sweet bread, pour the almonds with 50 grams of sugar into the mixer bowl. Turn on the mixer and blend until you get almond flour.
Separate the egg yolks from the whites, putting each in two separate bowls. Beat the egg whites with an electric mixer until they form stiff peaks.
In the other bowl, beat the egg yolks with the remaining sugar until you obtain a frothy and light mixture.
Add the previously made almond flour to the yolk mixture and continue to mix.
Also add the bitter almonds (or half a vial of almond flavor), the grated zest of a lemon, and vanilla extract (I added it because I personally like it, but it is not included in the recipe), continuing to work with the electric mixer.
Also add the semolina, a little at a time, and mix until you get a homogeneous mixture.
Finally, fold in the beaten egg whites using a spatula and moving it gently from bottom to top to prevent the egg whites from deflating.
Butter and flour an 18cm dome mold and pour in the mixture. Bake in a preheated oven (static) at 320°F for 80 minutes, do the toothpick test.
Once cooked, turn off the oven and leave the dessert inside. Remove when the oven is cold.
Then turn the dessert upside down on a serving plate and let it cool for 8 hours.
Melt the dark chocolate in a bain-marie, incorporate the butter, and mix to obtain a glossy mixture.
Pour the chocolate over the coarse sweet bread, covering the entire surface with the help of a spatula.
When the chocolate has set, you can serve the coarse sweet bread. Enjoy!
Tips: if during baking the surface becomes too golden, cover it with a sheet of aluminum foil. If at the end of baking the inside is still moist, bake for another 10 minutes.
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