Torta Sbrisolona

In the spirit of making authentic Italian food, I also made an Italian dessert called Torta Sbrisolona. It is a like a huge almond cookie. If you love the almond flavor, like I do, then you will really like this dessert. It is very light and not too sweet. I made a raspberry glaze to go on top of the Torta that compliments the almond flavor very well. I love the combination. It is very good. This is the best thing I think came from Italy. This dessert, pizza, and lasagna.   When you make the Chicken Trombino, you should make the Torta Sbrisolona as your dessert. I promise you won’t be disappointed. It is the perfect meal combination for a date night. If you are wondering what to make and want to impress your date, then you can’t go wrong. Make sure you get some ciabatta bread, make a nice salad, and pick a nice bottle of wine.


Oh I should also mention, that when you make this dessert, it requires you to blanch the almonds first. I have inserted a short video that demonstrates how to do this successfully. Let me know what you think!

Torta Sbrisolona

adapted from Martha Stewart

Old picture….

New Picture!

Torta Sbrisolona


  • 1-¾ cup Flour
  • 1-½ cup Blanched Almonds, Finely Ground
  • ¾ cups Sugar
  • ¼ teaspoons Salt
  • 1-½ teaspoon Vanilla Extract
  • 1-¾ stick Unsalted Butter, Room Temperature
  • 12 ounces, weight Fresh Raspberries
  • 2 Tablespoons Lemon Juice
  • ¼ cups Sugar
  • 3 teaspoons Cornstarch


  1. For the torta:
  2. Preheat the oven to 350 F. Butter a 10-inch springform pan; set aside.
  3. In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze and mix the mixture with your hands to form pea-size to 1-inch clumps.
  4. Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with the remaining crumbs. Bake until the cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300 F and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely.
  5. Once cooled, remove sides of pan. Cookie can be kept, wrapped well in aluminum foil at room temperature for up to 3 days.
  6. Recipe adapted from Martha Stewart.
  7. For the sauce:
  8. In a medium saucepan on medium heat, cook the raspberries in the lemon juice until the berries are broken down. Once the raspberries are a liquid, strain the sauce through a strainer into a bowl to remove the seeds. Turn the liquid that is strained back into the pot and whisk in the sugar and the cornstarch. Continue to heat over medium until it becomes thick. Remove from heat and allow to cool before serving the sauce over wedges of the torta.


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