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!

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

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.