Almond crumble (Sbrisolona)

To prepare the almond crumble you will need unpeeled almond flour 1. Place the flour 00, yeast 2 and corn flour 3 on the work surface

with the almond flour 4. Create the classic mound 5. In the middle, place the butter, salt 6,

eggs 7 and sugar 8. Start working the ingredients placed in the middle with your hands 9. 

Add the maraschino 10 and coarsely chopped raw almonds 11. Keep kneading with your hands, and add the seeds from the vanilla bean. Work the dry ingredients in a cross shape, bringing the ingredients from the outside to the inside, handling and mixing them with the rest 12.

You will obtain a homogeneous consistency in a few moments 13. Now transfer the dough to a baking sheet lined with baking paper and push it down with your hands 14. Place in the freezer to let the dough cool for at least 4 hours. As soon as the dough is rigid, you can prepare the crumbs. 15

Place a cooling rack with 1/2 inch (1 cm) square holes on a bowl, cut the dough into pieces and crumble it by passing it through the grater 16. This way you will obtain big crumbs 17. Take a flared aluminum mold measuring 13 inches (32 cm) on the surface and 11 inches (28 cm) on the bottom; place a circle of baking paper inside and pour the crumbs in 18. 

Spread them gently without pressing 19. Cook in a static oven preheated to 340°F (170°C) for 45 minutes until golden brown. Remove from the oven and let cool 20 before removing it from the mold and serving 21.