Venetian Mandorline cookies with almonds and chocolate
Authentic Fine Food imported from Italy
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We have revisited the famous sbrisolona, a traditional Venetian dessert, in small cupcakes to be enjoyed in just a few bites. Great for when you get a sweet tooth and want something delicious and crunchy.
Let's follow the old-fashioned recipe: white and yellow flour with excellent quality almonds left in chunks to have an even more enjoyable dessert, all to munch on! They give the typical crispness of this cake. This is the chocolate chip variant, mouth-watering. Try it.
THE HISTORY OF SBRISOLONA
A typical Italian pastry dessert, it owes its name precisely to its typical crumbliness. It crumbles all over when you bite into it, but it's goodness! The origin seems to be peasant, born between the 1500s and 1600s. They prepared it on special occasions and then it could be stored for a long time. It became more "noble" at the Gonzaga court, whose cooks enriched it with sugar, spices and almonds. In the Lombard tradition it was called "torta delle tre tazze" because of the same amount of the main ingredients: yellow flour, white flour and sugar.
Over time then it was often modified, with the addition of butter, less cornmeal or less sugar, depending on the tastes of the person making it.
