This is a traditional hard, flat cake like a large cookie, served with ice cream in Italy. It is also served with sweet white wine, such as Vin Santo, at the end of a meal. It is never cut with a knife, but broken into pieces by hand. It is best served the day after baking. The shortbread also keeps crisp and fresh for a long time in an airtight tin box or wrapped in aluminum foil.
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 ¼ cups finely chopped almonds
- Pinch coarse salt
- 1 cup, plus 1 tablespoon unsalted butter, at room temperature, cut into small pieces
- 1 cup sugar
- 2 tablespoons grappa
- Grated zest of one lemon
- 2 tablespoons fresh lemon juice
- Nutritional Information
Nutritional analysis per serving (10 servings)
446 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 6 grams protein; 51 milligrams cholesterol; 32 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Preheat oven to 350 degrees. Butter a round, 12-inch pie tin with low sides, then flour lightly, shaking out the excess flour.
- If using an electric mixer, put all the ingredients in the large mixer bowl. Using either the paddle or the dough hook, mix until the dough masses. Wrap a tea towel around and over the top of both mixer and bowl to keep the flour from scattering. The mixture should be crumbly, not smooth. If mixing by hand, use a large spoon and mix all ingredients to the crumbly stage.
- Empty the mixture into the prepared tin, smoothing the top with a spatula or with your hands. Bake for about an hour. Check the cake after 50 minutes. It should be light brown, darker around the edges.
- Place on a rack and remove from the tin before completely cooled, after about 10 minutes. Replace on the rack to cool completely.
About 1 hour 30 minutes
Dining and Cooking