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Italian Almond Tart

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(57 people have added this recipe to their favorites.)

This rustic dessert is from the Lombardy region of Northern Italy, where it's called sbrisolona. It's crumbly, buttery and nutty; Suzanne Goin thinks of it as a cross between biscotti and shortbread. She recommends dipping chunks of it into the Champagne-spiked sabayon, an airy dessert sauce made with whipped egg yolks.

Italian Almond Tart

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(57 people have added this recipe to their favorites.)
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Italian Almond Tart

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Italian Almond Tart

Wonderfully fragrant of orange, vanilla, and almond, with a crumbly, buttery texture. The dough didn't completely fill the 9-x13 pan. The next time, I will use a smaller sized pan.

Posted by: NIKEEK on August 29, 2009

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Deiicious and fun to serve.  Nice in summer with fruit or for the holidays.

Posted by: cathycwc on June 13, 2008

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