Slice of light almond sbrisolona

Ingredients

For 1 serving

• Corn flour12 g
• All-purpose flour10 g
• Almonds8 g
• Butter6 g
• Sugar8 g
• Egg yolks5 g
• Lemon zest1 g

Contains: gluten, lactose, nuts, eggs,

Method

1. Preheat a conventional oven to 170 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Roughly chop the almonds with a knife, keeping a few whole for the top; wash the lemon and grate the zest.
3. In a bowl mix the cornmeal, plain flour, chopped almonds, sugar and lemon zest.
4. Add the cold butter in small pieces and the egg yolk and crumble everything between your fingers, without kneading, until you have uneven crumbs of different sizes: this is what makes it crumbly.
5. Scatter the crumbs into the tin without pressing them down, top with the whole almonds and bake for 35 minutes, until deep golden.
6. Let it cool completely: it is served broken by hand, not sliced.