Torta Sbrisolona

Recipe Exchange: Torta Sbrisolona

Preheat oven to 350°. Butter a half sheet pan; set aside.

In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze mixture to form pea-size to 1-inch clumps. Gently press three-quarters of the mixture into prepared pan, and sprinkle evenly with remaining crumbs. Bake until cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300°, and continue to bake until golden brown and fairly dry, about 10 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan to unmold. Cookie can be kept, wrapped well in aluminum foil, at room temperature for up to 3 days.

-- Adapted from "Martha Stewart's Baking Handbook"