Recipe: Cantucci

Recipe: Cantucci

We have a new recipe from Fontana for you: Cantucci with spelt flour.


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.


Receive exciting news on the topic of pizza oven.
Subscribe now and never miss an action!