Sbrisolona is an almond cake that my host mother, Patrizia, made the first time I went to Italy. It is sort of like a biscotti in cake form. It works great as a light dessert or with coffee for breakfast.
Sbrisolona
1 1/4 C sugar
Zest of 1 lemon
2 C flour
1 C light corn meal
1 1/2 C finely chopped almonds (I chop whole ones in the food processor)
1 C (2 sticks) butter, melted
1 egg plus 1 egg yolk
1 tsp vanilla
Mix sugar and lemon zest in food processor. Mix this with all remaining ingredients together in a bowl. Press into a pie dish and bake 40 minutes at 350.
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