A simple but delicious cake recipe:
Mix the butter with a mixer or food processor until creamy, then gradually add the sugar. When it stops crunching, add the eggs one by one, not forgetting the salt! Finally, fold in the grappa and very quickly the flour. Spread the mixture on a baking tray covered with parchment paper or baking foil.
For the topping, pluck the rosemary needles from the branches and whisk them with the almond kernels in an electric chopper. First, spread the flaked almonds evenly over the surface of the dough, then sprinkle the green, fragrant almond kugels evenly over everything together. Put butter flakes on top, sprinkle sugar evenly all together.
Put the baking tray in the 200 degrees hot stove (middle rack) and bake for 25 min, until the surface is golden.
Cool the cake, then turn it out onto a board. Peel off the parchment paper. From this side, cut into diamonds with a sharp kitchen knife – this way the almond flakes will separate better! The Ticino slices will stay juicy for at least two weeks in tightly closing tins.
Drink: A fresh Spumante or Prosecco is a good accompaniment. A fruity apple sparkling wine also goes well with the expressive rosemary scent.
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