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Sbrisolona

Name: Sbrisolona
Prep time: 1 h 22 min
Cook time: 40 min
Total time: 2 h 2 min
Yield: 1 piece
Cuisine: French
Ingredients: 110 g butter; 100 g flour; 100 g Maize flour (masa harina); 2 pinches salt; 1 egg yolk; Vanilla extract; 80 g whole hazelnuts

Sbrisolona is a traditional Italian cake, originally from Lombardy.
It's a crumbly, crisp shortbread made from corn flour, hazelnuts and butter, which is broken by hand into irregular pieces rather than cut with a knife.

186

Duration

2 hours 2 min.

Difficulty

Easy

Last modified on: May 17^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 piece, you will need:

1 110 g butter
2 100 g flour
3 100 g Maize flour (masa harina)
4 2 pinches salt
5 1 egg yolk
6 Vanilla extract
7 80 g whole hazelnuts
Total weight: 410 grams

Times for this recipe

Preparation

1 hour 25 min.

Cooking

40 min.

All in all

2 hours 2 min.

Preparation 1 hour 25 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 hour

Cut 110 g butter into small pieces and leave at room temperature for at least 1 hour to soften.

Stage 2 - ⌛ 3 min.

Pour the powders 100 g flour, 100 g Maize flour (masa harina) and 2 pinches salt into a bowl.

Mix with a whisk.

Stage 3 - ⌛ 2 min.

Add 1 egg yolk and Vanilla extract.

Stage 4 - ⌛ 1 min.

Mix again.

Stage 5 - ⌛ 1 min.

Add the softened butter.

Stage 6 - ⌛ 4 min.

Mix it in by hand, until you get a sort of coarse powder, a bit like a crumble, but not a pastry-like dough.

Preheat your oven to 155°C (310°F).

Stage 7 - ⌛ 2 min.

Weigh 80 g whole hazelnuts...

Stage 8 - ⌛ 3 min.

...and roughly chop half of them.

Stage 9 - ⌛ 2 min.

Pour all the hazelnuts, chopped and whole, into the dough, and mix quickly.

Stage 10 - ⌛ 4 min.

Place a sheet of baking paper on a baking sheet, pour the dough over it and roll out to a thickness of 1 or 1.5 cm.

Stage 11

Alternatively, you can pour the dough into a large tart tin, again trying to make it 1 or 1.5 cm thick.

Stage 12 - ⌛ 40 min.

Bake for 40 minutes at 155°C (310°F).

Stage 13

Leave to cool before breaking into pieces.

Best enjoyed with a scoop of ice cream, whipped cream or simply a little mascarpone.

You can also sprinkle coarse powder on cream or panna cotta, for example.

Remarks

If you don't have time to leave the butter at room temperature to soften, put it in the microwave for periods (2 or 3) of 10 seconds maximum, checking its texture each time by pressing on it a little. It should be soft.

You can replace some or all of the hazelnuts with almonds.

The name sbrisolona is derived from "sbrisa", meaning crumb in the Mantuan dialect.

Keeping: Several days in a closed container.

Source: Based on a recipe from the Ratanà restaurant in Milan.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	37 g RDI=14 %	37 g RDI=51 %	521 kcal RDI=26 %	2,185 kJ RDI=26 %
Whole recipe	38 g RDI=59 %	152 g RDI=58 %	153 g RDI=210 %	2,140 kcal RDI=107 %	8,960 kJ RDI=107 %