Start by roughly chopping half of the almonds with a knife, leaving the rest whole. In a food processor, combine the two types of flour, grated Parmigiano Reggiano, egg, cold butter (cut into cubes), salt, and pepper. Pulse until the mixture forms a crumbly texture. Add the coarsely chopped almonds and mix quickly by hand, using your fingertips.

Roll the dough into 8 discs on a baking sheet lined with parchment paper, using an 8 cm round cutter. Press lightly with the back of a spoon to compact the discs, then remove the cutter. Scatter the whole almonds on top of each mini sbrisolone. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown.

While the sbrisolone bake, prepare the zabaglione. Whisk the egg yolks in a small saucepan over a double boiler, first on their own, then together with the brown sugar and a pinch of salt until they become frothy. Add the softened butter, and once it’s fully incorporated, slowly add the warm white wine, continuing to whisk. When the sauce begins to thicken, remove it from the heat and add the Balsamic Vinegar of Modena IGP Aged Dense Monari Federzoni to taste, mixing well.

Serve the mini sbrisolone warm with the balsamic zabaglione on top.