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.