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.

　　

Ingredients

Makes one 10-inch cookie

　　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

　　

Step 1

Preheat the oven to 350 degrees F. Butter a 10-inch springform 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 degrees F, and continue to bake until golden brown and fairly dry, about 10 minutes more. 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