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Recipe: Cantucci
October 13, 2022 Melina Köpsel
Rezepte Rezept
Rezepte Rezept
We have a new recipe from Fontana for you: Cantucci with spelt flour.
CANTUCCI CON FARINA DI FARRO
The Fontana Piero in its sweetest version: spelt cantucci, a crispy and tasty dish to end an evening in the best way!
INGREDIENTS FOR 8 SERVINGS:
450 g powdered sugar
150 g brown sugar
250 g basic flour Molino Paolo Mariani
750 g Prometeo flour
500 g almonds
7 eggs
200 g butter
100 g lard
1 sachet baking powder
lemon peel
orange peel
1 pinch of salt
20 g Cointreau
PREPARATION:
Put powdered sugar, brown sugar, butter and lard in mixer and knead. Add flour, spelt flour, eggs, a pinch of salt, Cointreau, flavorings, packet of baking powder and almonds. Shape the dough, if it is too stiff add 1 egg, remove from the mixer and place 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.
Original recipe of Cantucci con farina di farro - Fontana Forni