Step 1

Preheat the oven to 350ºF (180ºC). Butter a 9- or 10-inch (23-25cm) square cake pan or tart pan. (See headnote.)

Step 2

In the bowl of a food processor, pulse 1 cup (110g) almonds with 1/4 cup (35g) of the flour until the almonds are in fine pieces, but not too fine - about the size of small peas or diamonds. (Unlike diamonds, it's not problem - and even better - if they are very irregular.) Transfer the almonds with the flour to a large bowl. Pulse the rest of the almonds until they are very coarsely chopped, but in large, recognizable pieces.

Step 3

Mix in the rest of the flour to the bowl and mix in the cornmeal, granulated and brown sugar, and salt. Add the butter cubes to the bowl and use your fingers (or a pastry blender) to cut in the butter by working in the cubes of butter, rubbing them with your fingers against the flour and cornmeal, until they are well-dispersed and about the size of kernels of small peas. Like the almonds, the bits of butter can be irregular, and some in larger chunks than others.

Step 4

In a small bowl, stir together the egg yolks with the almond and vanilla extracts, and the orange zest. Add the yolks to the Sbrisolona mixture and stir with your hands, mixing and squeezing it a bit, until the dough starts to clump together.

Step 5

Transfer the dough into the prepared pan and spread it out so that it's somewhat even, but don't press it down or compact it. Bake the Sbrisolona until it's golden brown across the top, about 30 to 40 minutes. Let cool completely before removing it from the pan in rough chunks. It will not come out cleanly, but that's okay; it's meant to be served in pieces.