Turn the oven to 180°C/350°F/Gas 4. Grind the nuts to fine crumbs in a food processer. Add the next four ingredients and process for 10 seconds, then add the egg yolks and process for another 10 seconds. Last, add the cooled butter and process for 20 seconds. Tip on to a baking parchment-covered baking tray and spread loosely to a depth of 8mm (¼in). Place in the oven and bake to a golden colour (about 40 minutes, checking after 30 minutes).
Remove from the oven and leave to cool for 5 minutes before cutting the sbricciolona into 1cm (⅓in) wide fingers. Allow to cool completely before transferring from the tray to a cake rack. After 1 hour store in an airtight tin.
© 1997 Peter Gordon. All rights reserved.