Sbrisola, or sbrisolona, is a word I grew up with. A cake that was not fluffy enough for a child, it didn't even have chocolate, so practically useless. And then at some point, growing up, it made sense. The almonds, the sugar, the crumbling nature of a cake that is deeply understated, but so delicious everyone should know about. Loison perfectly interpret the recipe using only a handful of ingredients, of the highest quality of course. Try it, you won't be disappointed.
HOW TO USE
Break it in pieces using your hands (a knife would most likely not give you the result you expect), and have with coffee or a glass of sweet wine after dinner.
WHY WE LOVE IT
Because of its friability, sweetness and crunchiness, all in one bite!
Sugar, Italian "Tuono" almonds (21%), wheat flour, "Marano" cornflour (21%), Butter (milk), Fresh egg yolk raised on the ground in Italy, Salt, Natural flavours. (allergens in bold)