Sbrisolona with Moscato dAsti Zabaglione

• 3/4 cup raw almonds
• 1 cup plus 2 tablespoons all-purpose flour
• 6 tablespoons finely ground cornmeal
• 1/2 teaspoon kosher salt
• 7 tablespoons cold unsalted butter, cut into small cubes, plus butter for the pan
• 3 tablespoons lightly packed brown sugar
• 1/3 cup granulated sugar
• 1 extra-large egg yolk
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest
• Moscato dAsti zabaglione (recipe follows)
• 1/2 vanilla bean
• 1/3 cup granulated sugar
• 2 cups Moscato dAsti
• 5 extra-large egg yolks
• 1 cup heavy cream

1. Preheat the oven to 350F.
2. Spread the almonds on a baking sheet, and toast 8 to 10 minutes, tossing a couple of times, until theyre golden brown and smell nutty.
3. When they have cooled, chop the nuts coarsely.
4. Place the flour, cornmeal, and salt in a large bowl.
5. Add the butter, and work it into the flour with your fingers until you have a coarse meal.
6. Stir in the sugars and almonds.
7. Make a well in the center of the dry ingredients.
8. Combine the egg yolk, extracts, and zest together in a small bowl.
9. Pour into the well at the center of the dry ingredients.
10. Mix gently with your hands.
11. The dough will look dry and crumbly, similar to a streusel.
12. Transfer the dough into a buttered 8-inch springform pan.
13. Very lightly, press the dough into the pan, being careful not to pack it too tightly; the top should be somewhat uneven.
14. Bake 30 to 40 minutes, until set and deep golden brown.
15. When it has cooled completely, break the sbrisolona into rustic pieces, and serve with a bowl of the zabaglione.
16. Invite your guests to scoop up dollops of zabaglione onto the sbrisolona and eat with their hands.
17. Serve with glasses of Moscato dAsti, of course!
18. Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
19. Add the vanilla pod, sugar, and 1/3 cup water.
20. Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel.
21. Add the Moscato (dont worry when the caramel seizes up; it will remelt).
22. Reduce the mixture to 1 cup and remove the vanilla pod.
23. Whisk the egg yolks together in a large mixing bowl.
24. Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them.
25. Slowly, add another quarter or so of the mixture, whisking constantly.
26. At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
27. Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until its thick and light in color and forms ribbons when it falls from the whisk.
28. Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
29. When youre ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks.
30. Fold the whipped cream carefully into the custard base.
31. Serve the zabaglione in a beautiful bowl.
32. The zabaglione needs to cool for 2 hours before serving.

almonds, flour, ground cornmeal, kosher salt, cold unsalted butter, brown sugar, sugar, egg yolk, almond, vanilla, orange zest, zabaglione, vanilla bean, sugar, moscato dasti, egg yolks, heavy cream

Taken from www.epicurious.com/recipes/food/views/sbrisolona-with-moscato-d-asti-zabaglione-390999 (may not work)