Torta Sbrisolona - cooking recipe

Ingredients

3/4 cup butter, cold
1 1/2 cups all-purpose flour
1 1/2 cups blanched almonds, finely ground
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract or 1 -2 teaspoon Amaretto

Preparation

Preheat the oven to 350 degrees Fahrenheit.
Butter a 10 inch springform pan. (I found that buttering the pan was unnecessary since the cookie is quite buttery.).
In a mixing bowl whisk together the flour, sugar, finely ground blanch almonds, and salt or pulse ingredients together in a food processor.
Cut the butter into the dry ingredients then about halfway through sprinkle in the extracts and continue to cut until the mixture is fully incorporated and starts to come together, there should be no dried crumbs. Or alternatively you can pulse the butter into the dry ingredients in a food processor.
Squeeze the mixture to form pea to 1 inch size clumps of dough.
Gently press about 1/4 of the crumbs into bottom of the springform pan. Sprinkle the rest of the mixture evenly over the top.
Bake until the cookie starts to turn pale golden, about 20 minutes.
Then lower the temperature to 300 and continue to bake for 20 more minutes until the cookie is dry and crisp.
Cool on a rack and release from the springform before serving.
Place on a platter and dust with powdered sugar if preferred.