Sbrisolona

Method

1. Preheat the oven to 170°C (static). Prepare all ingredients on the work surface.
2. In a food processor, pulse the blanched almonds until coarsely ground (not too fine, not too coarse). Repeat with the hazelnuts.
3. Transfer the ground almonds and hazelnuts to a large bowl.
4. In the bowl of a stand mixer (or in a large bowl if working by hand), combine the butter, lard, sugar, vanilla essence, grated lemon zest, and a pinch of salt. Mix until smooth and creamy.
5. Add the corn flour, all-purpose flour, ground nuts, and egg yolks. Mix on low speed (or with a whisk if by hand) until the mixture becomes crumbly and granular. Do not use your hands at this stage.
6. Transfer the crumbly mixture onto a work surface. Using only your fingertips, gently work the crumbs by lifting and letting them fall back onto the surface. Do not press or squeeze. Continue until the granules are uniform but still loose. Small pieces of butter that are not fully incorporated are fine.
7. Crumple a sheet of parchment paper and line a tart pan (approx. 24–26 cm).
8. Spread a layer of the crumbs in the pan. If using, sprinkle some chocolate chips over the first layer. Continue layering crumbs and chocolate chips (optional). Reserve the 50 g of almonds with skin; roughly chop them and scatter over the surface.
9. Very gently compact the top layer with your hands — just enough so it holds together after baking, but not too much or it becomes rock hard.
10. Trim the excess parchment paper. Dust the surface generously with powdered sugar.
11. Bake immediately at 170°C (static) for 45 minutes. If using a fan-forced oven, bake at 150°C for 40–45 minutes. If the top browns too quickly, cover loosely with aluminum foil halfway through.
12. Let the cake cool completely in the pan. While still warm, dust with more powdered sugar.
13. Once completely cold, unmold and serve by breaking into pieces — do not cut with a knife.