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 Like the
recent recipe for Caramelized
Almond Cake, I’ve been anxious to make Sbirolona, a crunchy
Italian torta that
sort of defies description. I don’t know any other dessert or pastry like
it.
The first
time I had it, it was already broken into pieces, piled in a covered
glass jar at a bakery. I didn’t know what to make of the craggy
pieces I was nibbling on. It tasted like streusel topping held together
with some butter, was very, very crunchy.
 Because
it’s the end of the year, I thought I’d check it off my baking roster and
toast up some almonds, mix them with cornmeal and flour, add eggs and
butter, then crumble the dough into a baking pan, so I could have it at
home.
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