FOR THE SBRISOLONA: (CRUMBLY CAKE)
g. 400 FLOUR
g. 100 CAKE FLOUR
g. 300 CASTER SUGAR
g. 350 BUTTER
g. 300 FINELY CHOPPED ALMONDS
n. 4 EGG YOLKS
g. 3 BAKING POWDER
g. 6 GRATED LEMON ZEST
n. 1 VANILLA POD
g. 2 TABLE SALT
Method:
Combine all ingredients. Mixture should not be consistent in texture. Shape into rolls and freeze. Place in a chopper and
chop evenly. Spread on steel moulds (8 cm diam.), press gently and bake at 150°C (open valve) until golden brown.
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