Cantuccini with Almond and Pistachio Granules

1 kg all-purpose flour

200 g butter flakes

100 g lard

8 eggs

700 g granulated sugar

1 vanilla sugar

1 pack baking powder

200 g chopped almonds

200 g chopped pistachios

1 pinch of salt

1 pinch of grated lemon peel

Beat butter and lard with sugar in a dough mixer. Add flour, lemon peel, eggs, salt, flavorings, chopped almonds, and pistachios. Shape the dough and let it rest in the refrigerator for 2 hours. Form cylinders about 1 cm wide, sprinkle with granulated sugar, and bake in the Fontana oven at 250° C for about 15 minutes. Remove from the oven and slice the loaves diagonally with a large knife. Place the cookies in the pan and let them dry in the Fontana oven at 250° C for about 5 minutes.