Simply bellisima. Ah Christmas. That special time of year when there’s too much to do and never enough time to get it done. Between work, shopping and a never-ending honey do list, there’s little time left in the day for lengthy culinary pursuits.
So when I came across a forgotten recipe while organizing the kitchen for the holidays (one of the weekend’s honey dos) I took it as a sign from above. One that said I could have my cake and eat it too. Or to be more specific, Italian crumb cake.
Part shortbread, part dry, crumbly cookie, this particular crumb cake adaptation has everything I love. Cinnamon, almonds, a generous amount of butter and just enough sugar to make it sweet but not overbearing. The texture is crumbly and slightly chewy with a flavor that has Christmas written all over it. And here’s the sweetest treat of all, it’s really, no…make that really-really simple to prepare.
All of which makes this delight a delicious winner since it allowed me to get my weekend foodie fix in the St. Nick of time. And if that isn’t living la dolce vida, I don’t know what is.
