Pistachio Sbricciolona from The Sugar Club Cookbook by Peter Gordon
This biscuit is a version of the original from Ferrara in Italy. Sbricciolona means ‘she that crumbles’ and is an apt description. At the restaurant we serve the biscuits with something creamy...
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Ingredients
- 130g (4½oz) unsalted butter, melted but cooled
- 120g (4oz) light brown soft sugar
- 100g (3½oz) polenta grains, sieved to remove lumps
- Finely grated zest of 1 orange
- 2 egg yolks
- 130g (4½ oz) shelled pistachio nuts
- 170g (6oz) plain flour
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