Title: Sbrisolona All Lombarda/cornmeal "Shortbread" Cake
Categories: Dessert Ethnic Italian
Yield: 1 Servings

1	c	Almonds, peeled -- ground
		Fine
1 1/2	c	Unbleached all purpose
		Flour
1 1/2	c	Finely ground cornmeal
3/4	c	Sugar
		Zest of 1 lemon
1	pn	Salt
1		Egg plus 1 yolk -- beaten
1/4	ts	Vanilla extract
8	tb	Butter
6	tb	Vegetable shortening

Preheat oven to 400. Combine the dry ingredients well in a large mixing bowl - almonds, flour, cornmeal, sugar, lemon zest, and salt. Add the beaten egg and yolk and vanilla and stir vigorously. Cut the butter and shortening into 1/2 inch cubes and using your fingertips or a pastry cutter combine the butter and shortening with the other ingredients, working the dough as little as possible. Knead the dough on a floured working surface, using the heel of your hand, just enough to combine the fat with the dry ingredients. Wrap in a dish towel and place in the refrigerator for 20 minutes. Meanwhile, butter and sprinkle with 1 tablespoon of fine cornmeal a 12-inch round baking dish with low straight sides - a layer cake pan is suitable. Remove the dough from the dish towel, place it in the baking dish, and spread it evenly in the pan with your fingers. Do not overwork the dough - it should be crumbly. Place in the oven and bake until golden, about 40 minutes. If the edges of the cake begin to burn, cover with aluminum foil. Remove from the oven when cooked, let cool, then transfer from the baking dish to a serving platter. Serve at room temperature as an accompaniment for fruit salad, peaches and wine, or fruit compote. Also delicious on its own with a good cup of coffee on the patio with the "Godfather" soundtrack playing in the background.

Recipe By : INFOSPRTJS

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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