Hazelnut Sbrisolona

Step 1

Instructions

Step 2

Set a pan in the top-center of the oven and preheat to 350°F. If using hazelnuts with skins, add the nuts to a small baking sheet and bake until golden brown and the skins begin peeling away slightly and the nuts are lightly browned, about 15 minutes. Remove and transfer to a wide bowl; let cool completely (leave the oven on). Once cooled, remove as much of the skins as possible by rubbing the nuts between your fingers. Discard the skins and coarsely chop the nuts. In the bowl of a food processor, add the flour, sugar, cornmeal, vanilla powder, baking powder, and salt; pulse briefly to mix. Add the butter and process until it is completely incorporated and a crumbly dough forms (this takes a little patience; keep going until the mixture is chunky and buttery and sloshes around in the mixer audibly), about 90 seconds. Add half of the nuts and pulse briefly to incorporate (they should remain chunky). Transfer the mixture to a large bowl and add the chocolate chips; toss to incorporate. In three 6-inch springform pans, divide the mixture and press it into an even layer a little less than ½ inch thick. Divide the remaining hazelnuts among the tops of the dough, and press down firmly to adhere. Transfer the sbrisolona to a large baking sheet, leaving a little room in between the pans (work on 2 baking sheets if necessary). Bake until golden and relatively firm in the center, about 35 minutes. Remove and let cool completely in the pans. Then unmold and serve broken into pieces.