Cantucci with Spelt Flour

The Fontana Piero in its sweetest version: Spelt Cantucci, a crispy and tasty dish to optimally end an evening!

450 g powdered sugar

150 g brown sugar 

250 g Molino Paolo Mariani base flour 

750 g Prometeo flour 

500 g almonds 

7 eggs 

200 g butter 

100 g lard 

1 packet of baking powder

Lemon zest 

Orange zest 

1 pinch of salt 

Place powdered sugar, brown sugar, butter, and lard in the mixer and knead. Add flour, spelt flour, eggs, a pinch of salt, Cointreau, aromas, packet of baking powder, and almonds. Form the dough, if it is too stiff, add 1 egg, take it out of the mixer and place it on the work surface.

Form bigoli and place them on a 45×37 cm "FOOD PAN (Fountain)" lined with baking paper. Brush the bigoli with beaten egg and sprinkle with powdered sugar.

Set the oven temperature to 190 °C and bake for about 15 minutes. Remove from the oven, let cool for 5 minutes, cut the bigoli diagonally to make cantucci, place the cookies in the trays and bake in the oven at 180 °C for about 10 minutes. Let cool and serve. 

Our cantucci are now ready to serve.