Name: Torta Sbrisolona
Yield: Makes one 10-inch cookie
Ingredients: 1 3/4 sticks (14 tablespoons) unsalted butter, room temperature, plus more for the pan; 1 3/4 cups all-purpose flour; 1 1/2 cups (about 5 ounces) blanched almonds, finely ground; 3/4 cups sugar; 1/4 teaspoon salt; 1 1/2 teaspoons pure vanilla extract

Editor's note: The recipe and introductory text below are from Martha Stewart's Baking Handbook. To read Epicurious's review of the cookbook, click here.

This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

Recipe notes

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