Pistachio Sbricciolona

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This biscuit is a version of the original from Ferrara in Italy. Sbricciolona means ‘she that crumbles’ and is an apt description. At the restaurant we serve the biscuits with something creamy and something fruity. One day it may be roast apricots and mascarpone, another it may be raspberries and whipped cream. You can also substitute another nut for the pistachios - in my earliest version it was almond.


  • 130g ( oz) shelled pistachio nuts
  • 170g (6oz) plain flour
  • 120g (4oz) light brown soft sugar
  • 100g (oz) polenta grains, sieved to remove lumps
  • Finely grated zest of 1 orange
  • 2 egg yolks
  • 130g (oz) unsalted butter, melted but cooled


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.