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.
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These fantastic recipes from star chef Suzanne Goin include her famous open-face prosciutto-egg-and-cheese sandwich, a staple at LA's A.O.C.