Beat the butter with the sugar and salt, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture is soft and smooth, about 5 minutes. Stir in the flour, then the almonds, to make a very crumbly mixture.
Bake the sbrisolona at 350 degrees for about 25 minutes, until it is a light gold and fairly dry. Cool in the pan on a rack. Unmold onto a platter and serve with tea, coffee, or a glass of sweet wine.
Store at room temperature, tightly wrapped in plastic.
© 1990 Nick Malgieri. All rights reserved.