This giant round of crisp cookie topped with large clumps 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.

　　

Ingredients

makes one 10-inch cookie

　　1 3/4 sticks (14 tablespoons) unsalted butter, room temperature, plus more for pan

　　1 3/4 cups all-purpose flour

　　1 1/2 cups (about 5 ounces) blanched almonds, finely ground

　　3/4 cup sugar

　　1/4 teaspoon salt

　　1 1/2 teaspoons pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Butter a 10-inch spring form pan; set aside. In a large bowl, whisk together flour, ground almonds, sugar, salt, and vanilla. Cut in the butter with a pastry blender until it is completely incorporated and there are no dry crumbs. Squeeze the mixture to form pea-size to 1-inch clumps.

　　

Step 2

Gently press three-quarters of the mixture into the prepared pan, and sprinkle evenly with remaining crumbs. Bake until cookie begins to turn golden, about 25 minutes. Reduce oven temperature to 300°F, and continue to bake until golden brown and fairly dry, about 10 minutes more.

　　

Step 3

Transfer pan to a wire rack to cool completely. Remove sides of pan to unmold. Cookie can be kept, wrapped well in aluminum foil, at room temperature for up to 3 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter