Torta sbrisolona from Dorie's Cookies (page 93) by Dorie Greenspan

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Notes about this recipe

  • LauraMB on May 08, 2024

    Very tasty. The texture is similar to a Lorna Doone. When the cookies weren't "deeply golden" after 40 minutes, I baked them for another ten minutes. The extra bake time made them much too crumbly. I will bake them again for a shorter time. I will also use a parchment sling for easier removal from the pan. Marcella Hazan has a similar recipe called sbricciolona, which is very good. Her recipe uses lemon zest rather than cinnamon. The recipe is in her Essentials of Classic Italian Cooking.

  • someryarns on March 29, 2018

    These were great! I think if I make these again I will try to use smaller crumbs.

  • a2cook on April 02, 2017

    Outstanding! Ridiculously easy to make, not too sweet, and addictively delicious! The almond, cornmeal, and cinnamon is unusual but works very well together. This would make an excellent cookie crumb crust for a cheesecake.

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