Almond cake
Chop the almonds finely.
Grease a cake pan or a mold for tarts (diameter 26 cm), then sprinkle with the breadcrumbs shaking it well to shake off the excess.
Place the flour, sugar, grated lemon peel, chopped almonds and a pinch of salt on a pastry board.
Mix the ingredients together and make a "well" in the middle.
Put the softened and chopped butter, honey and cream, two tablespoons of Grappa in the centre of the "well".
Knead quickly mixing well the ingredients: in the end, the dough will look crumbled.
Drop these "bozzoletti" into the pan, making sure that they form an irregular layer.
Finally, put the pan in a preheated oven at 180° until it will be dry and golden. Then remove it from the oven and from the mold and let it cool.
It is best consumed on the following day.
Recommended Grappa:
PO' di Poli Morbida
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
600 g white flour
400 g butter
250 g granulated sugar
250 g shelled and peeled almonds
50 g acacia honey
50 g fresh cream
Grappa
1 lemon
Breadcrumbs
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Dessert
- Preparation time:
- About 45 minutes
- Notes:
- This almond cake is called Bozzolelli cake in Trentino Alto Adige. It is a vpretty hard and dry cake which can be kept for several weeks in a dry place inside a tin box. This cake is actually known in many neighboring regions: fregolotta in Veneto and the "sbrisolona" in Lombardy and it is therefore difficult to establish a certain place of origin.
