Giant Cookie

This is a Parsified version of the Italian torta sbrisolona first brought to our house by Margaret Fabrizio. It has all the buttery richness of nankhatai and takes less than five minutes to put together; and the idea of demolishing a giant cookie never fails to delight and entertain. For a celebration, decorate the cookie with a sheet of silver leaf and strew with rose petals. This cookie is best eaten the day it’s made. Note that the recipe calls for semolina flour, the durum