Recipes Italian Almond Tart 5.0 (615) Add your rating & review 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.Plus: Ultimate Holiday GuidePlus: More Dessert Recipes and Tips By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on December 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 1 hrs Yield: 12 Ingredients ¾ cup natural almonds (4 ounces) 1 large egg yolk 1 tablespoon finely grated orange zest ¼ teaspoon pure almond extract ¼ teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 6 tablespoons fine cornmeal ½ teaspoon kosher salt 7 tablespoons cold unsalted butter (cut into 1/2-inch pieces) ⅓ cup granulated sugar 3 tablespoons brown sugar Roasted Red Grapes Champagne Sabayon Directions Preheat the oven to 350°. Butter a 9-inch springform pan. Spread the almonds on a baking sheet and toast for 10 minutes, until golden. Let cool slightly, then coarsely chop the almonds. Leave the oven on. In a small bowl, mix the egg yolk with the orange zest and the extracts. In a medium bowl, mix the flour, cornmeal and salt. Cut in the butter with a pastry blender or rub it in with your fingers until the mixture resembles coarse meal. Stir in the granulated sugar and brown sugar and the toasted almonds. Gently work in the egg yolk mixture with your hands; the dough should be crumbly. Transfer the dough to the prepared pan and loosely press the crumbs; the surface should be uneven. Bake for 40 minutes, or until deep golden brown. Transfer to a rack and let cool completely before unmolding. Break the tart into large pieces. Pile on a platter with the Roasted Red Grapes and serve with the Champagne Sabayon. Make Ahead The almond tart can be stored in an airtight container for 2 days. Rate it Print