This is one of those desserts you can eat almost any time of day: along with your morning coffee, in between meals as a little treat, or right before bed, just to get in that one beautiful last bite of the day. This classic Italian cake is from the region of Ferrara, though it is also present in many other parts of northern Italy. It is akin to a shortbread, and it really does crumble! You can keep it for many days wrapped in foil on your counter top (though we never make it that long!).
The original recipe calls for the blanching, skinning, and grinding of your own almonds, but with the prevalence of alternative baking flours out there these days, almond flour saves you the trouble.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
3/4 cup + 2 tablespoons almond flour
1½ cups all purpose flour
2/3 cup cornmeal
1/2 cup granulated sugar
The peel of 1 lemon, grated without digging into the pith
2 egg yolks
8 tablespoons (1 stick) butter, softened to room temperature
Pair it with:
We just sent you an email. Please click the link in the email to confirm your subscription!