Torta Sbrisolona

Steps

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1. 1
   Toast the hazelnuts and almonds in a small pan in a 170°C static oven (or 160–170°C) for 15–20 minutes until fragrant, being careful not to over-toast.
   ▶ ≈0:46
2. 2
   Chop the toasted nuts in short pulses, working quickly and carefully to avoid overheating them and releasing their oils into a paste.
   ▶ ≈1:04
3. 3
   Transfer the chopped nuts to a bowl, then add both flours and mix gently to combine.
   ▶ ≈1:46
4. 4
   Add the sugar, a pinch of salt, and the butter, then slowly mix all ingredients together, keeping the dough quite crumbly rather than compact.
   ▶ ≈2:15
5. 5
   Add the egg yolks and gently fold them in, ensuring the mixture remains loose and crumbly in texture.
   ▶ ≈3:01
6. 6
   Transfer the crumbly dough into a buttered or oiled springform pan and distribute it evenly.
   ▶ ≈3:26
7. 7
   Sprinkle almonds over the top of the cake for decoration.
   ▶ ≈3:53
8. 8
   Bake in a 190°C oven for about 30 minutes until golden and naturally crumbly.
   ▶ ≈4:04
9. 9
   Let the cake cool slightly—it should naturally crumble on its own. Serve warm or wait until the next day, when it becomes even more delicious as it dries out further.
   ▶ ≈4:10