Chocolate Torta Sbrisolona

A super fun take on the classic Torta Sbrisolona, a giant streusel covered cookie that originate from Mantua, Italy. Adding the chocolate is totally nontraditional as far as I know and was my idea. This is such a fun rustic cookie to much on! Would be lovely served with fruit and a red wine for an afternoon snack. Also, highly recommend adding orange zest before placing dough in pan.

1 cup flour

1/2 cup cornmeal

1/2 cup cocoa powder

1 1/2 cup almond flour

1 cup sugar

1/4 teaspoon salt

1 cup almost melted butter (also can use a good olive oil in place of a few tablespoons)

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan and set aside. In a food processor, combine all of the dry ingredients. Add butter and vanilla and pulse until well combined.

Gently press half of the dough into the springform pan and then sprinkle the rest of it on the top, making nice crumb shapes, evenly scattered. Bake about 25 minutes, reduce the oven temperature to 300 degrees and continue baking until cookie is set on edges and not overcooked in center at least 10 minutes more.

Transfer pan to wire rack to cool completely. Remove sides of pan to unmold. Break up into desired sizes for enjoyment!

I put these in a zip lock bag and brought them on a road trip, they are almost better tasting the day after!


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