Recipe: Brooks Headley’s Sbrisolona

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Brooks Headley’s Fancy Desserts was one of the most talked about cookbooks of 2014. Sure there are the requisite recipes, but the book also includes essays like “Breaking Up with Panna Cotta” which begins with the line:

Oh man, gelatin: It’s creepy stuff for sure.

For a food world used to high-gloss coffee table books, Fancy Desserts redefined what a cookbook could be. In his interview with Evan Kleiman, Headley describes his affinity for the Italian sbrisolona, which he describes as a “crumbly cake-cookie hybrid.” Evan Kleiman suggests using it as a crumble on bar cookies or in place of crumble on a chocolate pie. Below is an excerpt from the book and a recipe.